Cut Oak aji fillet into ¼ inch squares. Mince the olives. Cut a long piece off the end of the chives for plating and set aside. Finely chop the remaining chives.
In a mixing bowl, stir together yuzu juice, olive oil, salt, and pepper. Add Oak aji fillet, olives, red onions, chopped chives, and capers, then mix.
Cut the rice paper into 2-inch squares and fry in 350~360°F cooking oil.
Using a baking ring or the like, form the tartare into a round patty and plate. Garnish with fried rice paper and a long chive stem.
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