Tuna Poke with Fresh Mango

1 pound sushi-grade Ahi tuna cleaned and trimmed, 1/4 to 1/2-inch dice
1 cup diced fresh mango, 1/4-inch dice
2 tablespoons fresh chive, minced
2 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce
1 teaspoons ginger root, fine mince
2 teaspoons toasted sesame oil
1 tablespoon Furiake
Salt to taste
Wonton crisps triangles
Micro greens to garnish

Takes , serves About 24 portions.

In a chilled bowl, add all the ingredients except the wontons and micro greens. Serve immediately on seasoned wonton crisps, about 1 ounce Poke mixture per chip topped with a few strands of micro greens. Source: Chef Dave Woolley, CD Culinary Approach