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

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.
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.
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.