Ahi in Rice Paper From the "fenix" restaurant at the Argyle Hotel. Ingredients Fresh Ahi tuna cut into 2 oz. rectangles 4 (approx.) small shiitake mushroom caps, lightly sautéed 2 (approx.) baby bok choy leaves, lightly steamed Round rice paper sheets ¼ c. oil for frying 3 oz. chukka salad (Japanese seaweed salad available at Asian specialty stores) 1 oz. cucumber 1 t. rice vinegar ½ t. sesame oil 2 T. soy sauce 1 t. chili paste Directions Soak rice paper until transparent. Lay on flat, clean surface. Place bok choy leaves in middle of the rice paper. Lay the tuna and the mushroom caps on the bok choy leaves. Fold into a pocket, like an envelope. Pan fry package until golden in ¼ cup of very hot oil, approximately 30 seconds on each side. Remove from pan. Cut tuna roll into three pieces. Serve with chukka salad with cucumber, rice vinegar and sesame oil. Drizzle soy sauce and chili paste over tuna. Recipe courtesy of Mr. Brandon Boudet, Executive Chef of the "fenix" restaurant at the Argyle Hotel in West Hollywood. If you have questions or comments about this story, please E-mail us at calheart@kvie.org.