Prepare the wasabi aioli ahead of time
In a large bowl, add the drained and rinsed cans of tuna along with the wasabi aioli and mix well. Season with sea salt it necessary.
Top each crispbread with tuna, shredded carrot and green onion. Serve and enjoy immediately with a glass of Nobilo Sauvignon Blanc.
If you want to serve this as a grain free alternative, serve it rolled in a sheet of nori. But serve right away as the nori will get soft very quickly.