Lucy Wang’s Tuna Poke with Rice Paper Chips

Total Time Prep: 20 min. + marinating Cook: 5 min./batch
Yield 2 servings
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

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

  1. 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).
  2. 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).
  3. 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).
  4. 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.
  5. Remove the poke from the fridge and add cubed avocado. Enjoy with a light, airy, crunchy rice paper chip.
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
Recipe Creator

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