Fresh Tuna and Butter Lettuce Wraps with Crispy Wonton Threads, Shaved Jalapeno and Basil Oil

1. 1

   Pour 1/4 cup of the Yuzu Ponzu onto a large dinner plate.

2. 2

   Carefully lay the slices of tuna in the sauce.

3. 3

   Marinate for 1 minute and turn over.

4. 4

   Arrange the lettuces leaves on 4 dinner plates, placing 4 leaves on each plate to make a four leaf clover pattern.

5. 5

   Place a small amount of the crispy wontons in the center of each leaf.

6. 6

   Place a slice of tuna on top of the wonton threads.

7. 7

   Pour 1/2 teaspoon of the Yuzu Ponzu over each slice.

8. 8

   Place a slice of jalapeno on top of each piece of tuna followed by a dot of the Sriracha and a sprig of cilantro.

9. 9

   Drizzle each plate with a small amount of the basil oil.

10. 10

    1 cup soy sauce

11. 11

    1/2 cup sugar

12. 12

    2 inches fresh ginger, cut into 1/8-inch slices

13. 13

    2 lemons, juiced

14. 14

    2 oranges, juiced

15. 15

    1 (6-ounce) bottle Yuzu Ponzu

16. 16

    1 (300 milligram) bottle Yuzu lemon juice

17. 17

    Combine all ingredients in a non-reactive saucepan and bring to a simmer.

18. 18

    Stir until the sugar is dissolved, about 5 minutes.

19. 19

    Remove from heat and allow to cool before using.

20. 20

    Keep covered in refrigerator for up to 2 months.

21. 21

    1 cup loosely packed basil leaves

22. 22

    1/2 cup olive oil

23. 23

    Bring 2 cups of water to boil in a small saucepan.

24. 24

    Submerge the basil leaves in the water for 10 seconds or until completely wilted.

25. 25

    Shock under cold running water.

26. 26

    Blot the leaves on a paper towel to dry them.

27. 27

    Place them in a blender with the olive oil and puree for 15 seconds or until completely pureed.

28. 28

    Reserve oil in a squeeze bottle.

29. 29

    Will keep for 1 week refrigerated.

* Per serving · 4 servings · Values may vary.