Preheat the oven to 450° F

Brush 2 18x13 inch baking pan with 2 tbsp. olive oil and stick in the oven for 5-6 minutes. If you don’t have 2 baking sheets you will just have to work in batches.

Remove the baking sheets from the oven and arrange won-tons into 3 rows of 4 on each. Brush the tops of the won-tons with remaining 2 teaspoon of olive oil and bake for 3-5 minutes until golden brown in color. The edges will brown and the  centers of the won-tons will raise up, this is ok!

Remove the won-tons from oven and flip each one using a small pair of silicone cooking tongs or a flat spatula. 

Put the won-tons back in the oven and bake for another 2-3 minutes, watching closely to make sure they don’t get too brown.

Remove the won-tons from the oven and transfer to a paper towel and let cool.

Chop avocado and slice grapefruit and cucumber, set aside.

Pat the ahi-tuna with a paper towel and season with salt. I like to salt ahead of time because it draws out some of the water in the fish. Cut the tuna into small ½ inch cubes.

Transfer the fish into a medium bowl and season with kosher salt and freshly-ground pepper. Add lime juice, sriracha, sesame oil and hoisin sauce and toss lightly. You can measure out the ingredients, or drizzle/coat the fish to your liking, like I do.

Add the avocado, grapefruit, edamame and cucumbers and toss gently making sure that all ingredients get a light coating of sauce.

Top with green onions, and sprinkle sesame seeds and freshly cracked black pepper. Give it a nice squeeze of lime, and serve with crispy won-tons on the side.