Tuna Tartare:

In a small bowl, combine ginger, chile, onion, and cilantro.

Finely dice tuna into neat very small cubes. Place all ingredients into a medium bowl, and gently mix.

Rice Crackers:

Preheat oven to 140°F. 

Cook rice in a saucepan until it's overcooked and grains split. Take it off heat; do not strain. Allow rice to cool.

Pulse cooled rice in a food processor until it's chopped but not too fine. Spread rice in a thin layer on a baking sheet. Place rice in a 140°F oven for 8 to 10 hours, to remove the moisture and dry it out.

In a large pot, pour in oil, and bring temperature to 400°F. Shape rice into small rectangles no smaller than a credit card, and drop into oil for a couple of seconds until it puffs up.

Season with salt. Break rice crackers into bite size pieces. Spoon on tartare, and serve.