![Fresh Tuna and Butter Lettuce Wraps with Yuzu Ponzu](https://cdn.statically.io/img/www.foodandwine.com/thmb/30x6sYAnp3ps02bRdD1W2mRt67Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2011-xl-aspen-app-tuna-lettuce-cup-2000-f3a67d8a40b64063b7781eb1fbc47255.jpg)
Emeril Lagasse served these crowd-pleasing hors d'oeuvres at the 2007 Food & Wine Classic in Aspen.
Ingredients
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1/2 cup soy sauce
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1/4 cup sugar
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1 (1-inch) piece of fresh ginger, sliced 1/8 inch thick
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Juice of 1 lemon
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Juice of 1 orange
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6 tablespoons bottled yuzu ponzu sauce
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1/3 cup bottled yuzu juice or fresh lime juice
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Vegetable oil, for frying
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1 small package mung bean noodles
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Toasted sesame oil, for drizzling
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Pinch of salt
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12 butter lettuce leaves
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9 ounces sushi-grade ahi tuna, cut into twelve 1/3-inch-thick slices
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12 paper-thin slices of jalapeño, soaked in ice water
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Sriracha chili sauce, for garnishing
Directions
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In a small nonreactive saucepan, combine the soy sauce, sugar, ginger, lemon juice, orange juice, yuzu ponzu sauce and yuzu juice. Bring to a simmer, stirring until the sugar is dissolved. Remove from the heat and let cool completely.
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In a medium saucepan, heat 1 1/2 inches of vegetable oil to 350°F. Add the noodles and fry for 30 seconds, turning once with a slotted spoon until puffed. Drain the noodles on paper towels. Drizzle the noodles with sesame oil and season with salt. Gently break the noodles into 1-inch pieces and mound 2 tablespoons on each lettuce leaf.
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Arrange the tuna slices on a large dinner plate and pour 1/4 cup of the Yuzu Ponzu over the fish. Let stand for 1 minute, then turn the fish and let stand for 1 minute longer. Set a tuna slice on each lettuce leaf and drizzle 1/4 teaspoon of the sauce on each leaf. Garnish each piece of tuna with a slice of jalapeño, a drop of Sriracha and a cilantro sprig and serve at once.
Make ahead
The Yuzu Ponzu sauce can be refrigerated for up to 1 month.
Suggested pairing
Citrusy, full-bodied Riesling.