Fresh Tuna and Butter Lettuce Wraps with Crispy Wonton Threads, Shaved Jalapeno and Basil Oil (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. Yuzu Ponzu:
4. 1 cup soy sauce
5. 1/2 cup sugar
6. 2 inches fresh ginger, cut into 1/8-inch slices
7. 2 lemons, juiced
8. 2 oranges, juiced
9. 1 (6-ounce) bottle Yuzu Ponzu
10. 1 (300 milligram) bottle Yuzu lemon juice
11. 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.
12. Keep covered in refrigerator for up to 2 months.
13. Basil Oil:
14. 1 cup loosely packed basil leaves
15. 1/2 cup olive oil
16. 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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