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

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.