1. Thinly slice shallots and finely mince chipotle peppers.
2. Make the sauce by combining kewpie mayo with the chipotle peppers, lime zest and juice, salt, and pepper.
3. Fill a pot halfway with neutral oil and add shallots. Raise heat to medium low and cook until the shallots turn a light golden brown(10-12 minutes). Remove shallots, drain on a paper towel, and season with salt.
4. Raise heat to 350F and deep fry tortillas for a few minutes until golden brown. Remove and season with salt.
5. Thinly slice tuna and marinate for 5 minutes with soy sauce, lime juice, and orange juice. Thinly slice avocados while marinating then remove tuna from marinade after the 5 minutes.
6. Make the tostada with the sauce, avocados, marinated tuna, fried shallots, flaky salt, and a drizzle of olive oil.
