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

TOTAL TIME: 41 min
Prep: 30 min
Inactive Prep: 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
recipe tools

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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