I’ve always been intrigued by authentic poke, however, sushi-grade tuna in St. Louis, Missouri can be a roll of the dice unless you’re a sushi restaurant. So for this light yet filling dish, I elected to first poach the tuna in olive oil until it was just pink in the center, then I finished the ‘cooking’ ceviche-style using rice wine vinegar and lemon juice along with aromatic and bold flavors like shallots, jalapeno, pickled ginger, oyster sauce, and sesame oil. The delicate rice paper was the perfect vehicle to pull all of those wonderful flavors together.