In a clean bowl, ladle the Poke Dressing followed by the diced ahi tuna, green onion and red onion. Gently toss together.
In a separate bowl, add the Asian Slaw with the Champagne Vinaigrette and the S&P Mix. Using tongs, toss together well, thoroughly coating the slaw.
Build the slaw in the center of the plate, stacking in a crisscross pattern to build height, then top with green onions.
Using tongs, stack the mixed ahi poke to the right of the slaw, taking care while stacking to build height.
Garnish the top of the ahi poke with Toasted Sesame Seed Mix and daikon sprouts.
Stack the Poke Wonton Chips to the left of the slaw, alternating each chip 45 degrees to build height as shown in the photo.