Place the tuna, avocado and green onion in a small mixing bowl with the soy sauce, mirin, rice wine vinegar, hot chili oil, sesame oil, honey, and lemon juice. Mix together and let marinate for a few minutes.

With an immersion blender, blend onion, vinegar, sugar, Dijon mustard, salt, and pepper.

While blending, pour in olive oil and mix until emulsified and creamy.

Combine all the ingredients for the mango salsa.

Spoon a mound of salsa into the center of a round plate. Place chips around the perimeter of the plate. Put a dollop of spicy tuna on top of each chip. Drizzle with vinaigrette.