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PdfPonzu Dressing
Slice the garlic. Heat the vegetable oil in a small frying pan set over a medium heat. Once hot, add the sliced garlic and fry for 1–2 mins until golden. Lift out with a slotted spoon and drain on kitchen paper. Sprinkle with a pinch of salt and set aside.
Juice the lemon into a bowl and add the remaining ponzu dressing ingredients. Whisk together until combined, then set aside.
In a separate bowl, mix the mayo and sriracha with lime zest and half the lime juice, until smooth. Taste and add extra lime juice if needed. Set aside.
Prep the veg. Thinly slice the onion and cucumber, halve the cherry tomatoes and slice the avocado. Pick the coriander leaves from their stems and set aside.
Add the onion, tomato, cucumber, salad leaves, and coriander to a serving bowl and toss to combine.
Drain the tuna, tear it into chunks, and scatter over the top. Fan out the sliced avocado, then dollop over the spicy mayo.
Drizzle with the ponzu dressing and finish with the crispy garlic chips and a sprinkle of sesame seeds.