Fresh Tuna and Butter Lettuce Wraps with Yuzu Ponzu

• 1/2 cup soy sauce
• 1/4 cup sugar
• One 1-inch piece of fresh ginger, sliced 1/8 inch thick
• Juice of 1 lemon
• Juice of 1 orange
• 6 tablespoons bottled yuzu ponzu sauce
• 1/3 cup bottled yuzu juice or fresh lime juice
• Vegetable oil, for frying
• 1 small package mung bean noodles
• Toasted sesame oil, for drizzling
• Pinch of salt
• 12 butter lettuce leaves
• 9 ounces sushi-grade ahi tuna, cut into twelve 1/3-inch-thick slices
• 12 paper-thin slices of jalapeno, soaked in ice water
• Sriracha chili sauce, for garnishing

1. In a small nonreactive saucepan, combine the soy sauce, sugar, ginger, lemon juice, orange juice, yuzu ponzu sauce and yuzu juice.
2. Bring to a simmer, stirring until the sugar is dissolved.
3. Remove from the heat and let cool completely.
4. In a medium saucepan, heat 1 1/2 inches of vegetable oil to 350.
5. Add the noodles and fry for 30 seconds, turning once with a slotted spoon until puffed.
6. Drain the noodles on paper towels.
7. Drizzle the noodles with sesame oil and season with salt.
8. Gently break the noodles into 1-inch pieces and mound 2 tablespoons on each lettuce leaf.
9. Arrange the tuna slices on a large dinner plate and pour 1/4 cup of the Yuzu Ponzu over the fish.
10. Let stand for 1 minute, then turn the fish and let stand for 1 minute longer.
11. Set a tuna slice on each lettuce leaf and drizzle 1/4 teaspoon of the sauce on each leaf.
12. Garnish each piece of tuna with a slice of jalapeno, a drop of Sriracha and a cilantro sprig and serve at once.

soy sauce, sugar, ginger, lemon, orange, bottled yuzu, bottled yuzu, vegetable oil, bean noodles, sesame oil, salt, butter, tuna, paper, chili sauce

Taken from www.foodandwine.com/recipes/fresh-tuna-and-butter-lettuce-wraps-yuzu-ponzu (may not work)