fresh tuna and butter lettuce wraps with shaved jalapeño and basil oil

We usually beg and plead with our dad to make us these beautiful tuna lettuce wraps, which are nothing short of mini parcels full of deliciousness! He is more than happy to oblige, more so if he’s had a successful day out fishing on his boat. Filled with the refreshing tang from the citrus and Ponzu sauce, followed by a slight heat from the shaved jalapeños and Sriracha chili garlic sauce, they really are a flavor-packed bit. Light, clean, and refreshing. Everyone will enjoy these.

MAKES 4 LARGE APPETIZERS

INGREDIENTS

wraps

1 recipe Ponzu (recipe follows)

16 (½-ounce) slices sushigrade yellowfin tuna, sliced ¼ inch thick

16 large butter lettuce leaves

16 paper-thin slices fresh jalapeño

Spicy chili garlic sauce, for garnish (recommended: Sriracha)

16 sprigs cilantro

Basil Oil (recipe follows)

ponzu

1 cup tamari or gluten-free soy sauce

½ cup sugar

2 inches fresh ginger, cut into Image-inch slices

2 lemons, juiced

2 oranges, juiced

basil oil

1 cup (loosely packed) basil leaves

½ cup olive oil

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.

STEPS

wraps

image Pour ¼ cup of the Ponzu onto a large dinner plate. Carefully lay the slices of tuna in the sauce. Marinate for 1 minute. Turn the tuna over and marinate it for another minute.

image Arrange the lettuce leaves on 4 dinner plates, placing 4 leaves on each plate to make a four-leaf-clover pattern. Place 1 slice of tuna on top of each lettuce leaf.

image Pour ½ teaspoon of the Ponzu over each slice.

image Place 1 slice of jalapeño on top of each piece of tuna, followed by a dot of the Sriracha and a sprig of cilantro.

image Drizzle each plate with a small amount of the Basil Oil and serve.

ponzu

image Combine all the ingredients in a nonreactive saucepan and bring to a simmer. Stir until the sugar is dissolved, about 5 minutes. Remove from the heat and allow to cool before using.

image Keep covered in the refrigerator for up to 2 months.

basil oil

image Bring 2 cups of water to a boil in a small saucepan. Submerge the basil leaves in the water for 10 seconds, or until completely wilted. Drain.

image 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 the oil in a squeeze bottle. Will keep for 1 week refrigerated.