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Fresh Tuna and Butter Lettuce Wraps with Yuzu Ponzu
© David Malosh

Fresh Tuna and Butter Lettuce Wraps with Yuzu Ponzu

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  • SERVINGS: 4 First-Course Servings
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A recipe from Emeril Lagasse, from the 2007 Classic in Aspen.

video Emeril Lagasse: Lettuce Wraps

Plus:

  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.