My F&W
quick save (...)
Fresh Tuna and Butter Lettuce Wraps with Yuzu Ponzu
© David Malosh

Fresh Tuna and Butter Lettuce Wraps with Yuzu Ponzu

  • SERVINGS: 4 First-Course Servings
  • FAST

A recipe from Emeril Lagasse, from the 2007 Classic in Aspen.

video Emeril Lagasse: Lettuce Wraps

Plus: More Appetizer Recipes and Tips

  1. 1/2 cup soy sauce
  2. 1/4 cup sugar
  3. One 1-inch piece of fresh ginger, sliced 1/8 inch thick
  4. Juice of 1 lemon
  5. Juice of 1 orange
  6. 6 tablespoons bottled yuzu ponzu sauce
  7. 1/3 cup bottled yuzu juice or fresh lime juice
  8. Vegetable oil, for frying
  9. 1 small package mung bean noodles
  10. Toasted sesame oil, for drizzling
  11. Pinch of salt
  12. 12 butter lettuce leaves
  13. 9 ounces sushi-grade ahi tuna, cut into twelve 1/3-inch-thick slices
  14. 12 paper-thin slices of jalapeño, soaked in ice water
  15. Sriracha chili sauce, for garnishing
  1. 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.
  2. In a medium saucepan, heat 1 1/2 inches of vegetable oil to 350°. 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.
  3. 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.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.