Start by quick pickling the onions. In a small bowl, combine the minced red onion, lime juice and a pinch of sea salt. Refrigerate for 1 hour. Strain the onions.

Dice the tuna into ¼-inch cubes. Transfer tuna cubes to a bowl and toss with the Ponzu sauce. Refrigerate for 10 minutes.

Place all the ingredients for the wasabi crema in a small bowl and stir until well combined. Boom.

Now it’s time to assemble the nachos. Arrange the chips on a large serving plate/platter and top with the tuna. Drizzle with a little more than half of the hoisin sauce, and about a third of the crema. Top with the pickled red onions, sprouts and the cucumber, radish and scallions (if using). Drizzle with the remaining hoisin sauce and another third of the crema. Serve immediately. Set out the remaining crema for people to dip/add to their own nachos. (Not everyone likes tons of wasabi!)