Take 2 tuna cans and drain the brine/oil. In a pan add a little oil and fry the tuna until it is dry. Once dry, put it in a bowl and add mayo, siracha, and ketchup and mix it. Chop some green onions and seaweed into thin strips.

Take pot stickers and spray/brush with oil on both sides for the taco shells. Now, hang the potstickers on the side of the rectangular/square microwave-safe dish (half in & half out). I used a rectangular snap ware to fit 6 wrappers in one go. Microwave it for 2 minutes, and add extra 30 seconds if not cooked. Once done, carefully take the taco shells out as soon as they are cooked.
(If you don’t have a microwave, you can cook it in a pan almost like making a roti the only disadvantage is that it wouldn’t be crispy.)
Now add tuna to the bottom layer and add cheese on top. You can microwave the tacos for 15-30 seconds more if you want to melt the cheese. You can also add avocado or guacamole instead of cheese as well. I have tried and both work well with tuna. Now add the green onions and seaweed. Sprinkle some sesame seeds and drizzle some more siracha sauce on top.