Recipes Fresh Tuna and Butter Lettuce Wraps with Yuzu Ponzu Be the first to rate & review! A recipe from Emeril Lagasse, from the 2007 Classic in Aspen. Emeril Lagasse: Lettuce WrapsPlus: More Appetizer Recipes and Tips By Emeril Lagasse Emeril Lagasse Instagram Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. Food & Wine's Editorial Guidelines Updated on April 12, 2018 Print Rate It Share Share Tweet Pin Email Photo: © David Malosh Yield: 4 1-course servings Ingredients 1/2 cup soy sauce 1/4 cup sugar One 1-inch piece of fresh ginger, sliced 1/8 inch thick Juice of 1 lemon Juice of 1 orange 6 tablespoons bottled yuzu ponzu sauce 1/3 cup bottled yuzu juice or fresh lime juice Vegetable oil, for frying 1 small package mung bean noodles Toasted sesame oil, for drizzling Pinch of salt 12 butter lettuce leaves 9 ounces sushi-grade ahi tuna, cut into twelve 1/3-inch-thick slices 12 paper-thin slices of jalapeño, soaked in ice water Sriracha chili sauce, for garnishing Directions 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. 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. 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. Rate it Print