Instructions: Stir the rice vinegar, sugar, ginger juice, salt and ground white pepper together in a small bowl until the sugar is dissolved.

For the Dish: Pour enough oil into a 2-quart pan to fill 3 inches. Bring oil to 350 degrees over medium-high heat. Deep-fry the wonton strips, stirring to separate the strips, until golden brown, about 15 to 20 seconds. Remove with a slotted spoon and drain on paper towels.

Gently toss the Ahi tuna, lettuce, pickled vegetables, pickled ginger, toasted coconut, cilantro leaves, green onions, chili peppers, lemon zest, olives, white peppercorns and mustard seeds together with the dressing in a large bowl. Scoop onto a serving platter and scatter the wonton strips, peanuts, sesame seeds and cilantro sprigs over the salad. Serve immediately.

This recipe yields 4 servings.

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