Using a cup (or I used a round biscuit cutter) press into each tortilla to make bite sized round shapes. Repeat with remaining tortillas. I found 5 tortillas yielded about 20 tostadas.
Add fry oil to a skillet, filling up enough so that the rounds can be submerged. When oil is 325, add tortillas. If you don't have a thermometer, you can test the oil temp by adding one round to the oil to see if it bubbles. Cook for about 2-3 per side or until golden brown. Transfer to a paper toweled plate. Season with salt, pepper and tajin.
Meanwhile, cube the pineapple and avocado. Dice the tuna and the jalapeño. Add all ingredients to a bowl along with chopped cilantro. Squeeze lime and add sweet chili, soy sauce, sesame oil and wasabi sauce. Top with sesame seeds and mix until combined.
Add to each chip and squeeze a little more lime if needed. Enjoy!
