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Categories:Viewed: 62 - Published at: 2 years ago
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
Method
- 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.
