Spicy Tuna Tartare

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4 cups + 1 teaspoon peanut or other neutral-flavored oil

3/4 cup water

1/4 cup rice flour

Salt and pepper, to taste

4 sheets of nori, each cut into 4 triangles

2 small red radishes, cut into very thin julienne

1/2 cup daikon radish sprouts (kiware), top 1 inch only

1/2 teaspoon rice wine vinegar

8 ounces sushi grade yellowfin (ahi) tuna, trimmed, cut into 1/4-inch cubes

2 tablespoons mayonnaise

2 teaspoons chile paste

1 teaspoon fresh lemon juice

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