Brush sliced pretzel bread with oil and toast until golden brown in the oven for 5-7 min.
Combine tuna, soy sauce, sesame oil, ponzu , garlic, red onion, cilantro and sesame seeds in a non-reactive bowl, cover and set aside in refrigerator.
Scoop out avocado flesh and mash until smooth.
Add lime juice, tobiko, mayo , sriracha and pepper, combine well.
Place avocado dynamite on pretzel bun chip.
Top with tuna poke.
Garnish with sesame seeds.