Deep fry rice paper. Leave to chill.
Roughly chop the avocado and tuna. Drizzle avocado with lime juice. Season the tuna and avocado with salt and pepper. Mash the cilantro in a mortar to extract the juice.
Prepare the yuzu sauce. To do this, mix lime juice, soy sauce, yuzu lemon juice, fish broth, chili, rice wine and cilantro juice.
Place the tuna, avocado and pomelo on a plate and pour over the yuzu sauce. Place rice chips on top.