Is it science? Is it wizardry? I don't know, but it’s so satisfying and delicious with everything. I always thought rice paper was meant for Vietnamese-style summer rolls, but frying it just unlocked an entirely new fixation. —Lucy Wang, Los Angeles, California
Lucy Wang’s Tuna Poke with Rice Paper Chips
Published on May 19, 2025
Watch How to Make Lucy Wang’s Tuna Poke with Rice Paper Chips
Lucy Wang’s Tuna Poke with Rice Paper Chips
Prep Time
20 min
Cook Time
5 min
Yield
2 servings
Ingredients
- 1 pound tuna steaks, cubed
- 1 bunch green onions, chopped
- 1/4 yellow onion, sliced
- 1 tablespoon sliced shallot
- 1 tablespoon toasted sesame seeds
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon mirin (sweet rice wine)
- 1 package rice papers
- 1 avocado
- Oil for frying
Directions
- Slice the yellow onions and shallots and chop the green onions, then set them aside. Pat dry the tuna steak and cut into 1-inch cubes (or half-inch cubes; remember to reduce marinade time if it’s smaller).
- In a bowl, assemble the tuna cubes and onions. Season with mirin, soy sauce, sesame oil, red pepper flakes and toasted sesame seeds. Cover and refrigerate for at least 1 hour and up to 24 hours (if the color turns from pink to grayish, don’t be alarmed; it’s just the soy sauce and onion breaking down the enzymes and marinating it more).
- Cut 3-4 pieces of rice paper in quarters (you can stop here or cut them again to make them smaller; they'll fry beautifully either way).
- Pour 1-1/2 cups of oil in a fairly deep pot and heat it on high. To tell when the oil is hot enough, stick a wooden utensil into the oil. When the oil bubbles quickly, it’s time to fry. Fry 1-2 pieces of rice paper at a time. As soon as the rice paper goes from a hard plastic feel to a puffy white chip, immediately remove it from the oil (it will be quick!) and set it on a drying rack over paper towels to catch the excess oil.
- Remove the poke from the fridge and add cubed avocado. Enjoy with a light, airy, crunchy rice paper chip.
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