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1
Pour 1/4 cup of the Yuzu Ponzu onto a large dinner plate.
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2
Carefully lay the slices of tuna in the sauce.
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3
Marinate for 1 minute and turn over.
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4
Arrange the lettuces leaves on 4 dinner plates, placing 4 leaves on each plate to make a four leaf clover pattern.
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5
Place a small amount of the crispy wontons in the center of each leaf.
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6
Place a slice of tuna on top of the wonton threads.
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7
Pour 1/2 teaspoon of the Yuzu Ponzu over each slice.
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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.
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9
Drizzle each plate with a small amount of the basil oil.
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10
1 cup soy sauce
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11
1/2 cup sugar
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12
2 inches fresh ginger, cut into 1/8-inch slices
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13
2 lemons, juiced
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14
2 oranges, juiced
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15
1 (6-ounce) bottle Yuzu Ponzu
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16
1 (300 milligram) bottle Yuzu lemon juice
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17
Combine all ingredients in a non-reactive saucepan and bring to a simmer.
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18
Stir until the sugar is dissolved, about 5 minutes.
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19
Remove from heat and allow to cool before using.
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20
Keep covered in refrigerator for up to 2 months.
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21
1 cup loosely packed basil leaves
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22
1/2 cup olive oil
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23
Bring 2 cups of water to boil in a small saucepan.
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24
Submerge the basil leaves in the water for 10 seconds or until completely wilted.
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25
Shock under cold running water.
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26
Blot the leaves on a paper towel to dry them.
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27
Place them in a blender with the olive oil and puree for 15 seconds or until completely pureed.
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28
Reserve oil in a squeeze bottle.
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29
Will keep for 1 week refrigerated.
