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The Potatoes (Ninja Foodi Pressure Mode): Pour 1 cup of water into the inner pot of your Ninja Foodi. Place the Reversible Rack (or the Cook & Crisp Basket) in the pot. Place the potatoes on the rack. Assemble the Pressure Lid (the one with the valve). Move the valve to SEAL. Select PRESSURE, set level to HI, and set time to 7 minutes. Press START/STOP. When the timer ends, do a Quick Release (move valve to VENT immediately). Be careful of the steam.
The Edamame (Range Top): Bring a small pot of salted water to a boil on the stove. Add the frozen edamame. Boil for 4–5 minutes. Drain well and toss generously with sea salt in a small bowl. Set aside.
The Dressing (Prep while cooking): In a large mixing bowl (big enough to hold the potatoes later): Add the grated ginger, minced shallots, white parts of green onions, and Kewpie mayo. Open the tuna cans and pour the olive oil from the cans directly into the bowl (reserve the meat). Whisk until creamy.
The Smash & Assembly: Transfer the hot potatoes from the Ninja directly into the dressing bowl. Smash them roughly with a fork—they should break apart and absorb the dressing. Fold in the tuna meat, cucumber, and celery. Divide into two bowls. Top with avocado, Asian seasoning, and the mountain of green onion tops. Serve with the salted edamame on the side.