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

Total Time:
41 min
Prep:
30 min
Inactive:
1 min
Cook:
10 min

Yield:
4 large appetizers or 8 small appetizers
Level:
Intermediate

Ingredients
  • 1 recipe Yuzu Ponzu, recipe follows
  • 16 (1/2-ounce) slices sushi grade yellow fin tuna, sliced 1/4-inch thick
  • 16 large butter lettuce leaves
  • 12 wonton wrappers, cut into 1/16-inch threads and fried until crispy
  • 16 paper thin slices fresh jalapeno
  • Spicy chili garlic sauce, for garnish (recommended: Sriracha)
  • 16 sprigs cilantro
  • Basil Oil, recipe follows
Directions

Pour 1/4 cup of the Yuzu Ponzu onto a large dinner plate. Carefully lay the slices of tuna in the sauce. Marinate for 1 minute and turn over.

Arrange the lettuces leaves on 4 dinner plates, placing 4 leaves on each plate to make a four leaf clover pattern. Place a small amount of the crispy wontons in the center of each leaf. Place a slice of tuna on top of the wonton threads. Pour 1/2 teaspoon of the Yuzu Ponzu over each slice. Place a slice of jalapeno on top of each piece of tuna followed by a dot of the Sriracha and a sprig of cilantro. Drizzle each plate with a small amount of the basil oil.

Yuzu Ponzu:

1 cup soy sauce

1/2 cup sugar

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

2 lemons, juiced

2 oranges, juiced

1 (6-ounce) bottle Yuzu Ponzu

1 (300 milligram) bottle Yuzu lemon juice

Combine all ingredients in a non-reactive saucepan and bring to a simmer. Stir until the sugar is dissolved, about 5 minutes. Remove from heat and allow to cool before using.

Keep covered in refrigerator for up to 2 months.

Basil Oil:

1 cup loosely packed basil leaves

1/2 cup olive oil

Bring 2 cups of water to boil in a small saucepan. Submerge the basil leaves in the water for 10 seconds or until completely wilted. Shock under cold running water. Blot the leaves on a paper towel to dry them. Place them in a blender with the olive oil and puree for 15 seconds or until completely pureed. Reserve oil in a squeeze bottle. Will keep for 1 week refrigerated.


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