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

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

recipe yuzu ponzu, tuna, butter, wonton wrappers, jalapeno, garlic sauce, cilantro, basil oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fresh-tuna-butter-lettuce-wraps-crispy-wonton-threads-shaved-jalapeno-basil-oil-recipe.html (may not work)

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