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Recipe
Fresh Tuna and Butter-Lettuce Wraps with Crispy Wonton Threads, Shaved Jalapeno and Basil Oil

Fresh Tuna and Butter-Lettuce Wraps with Crispy Wonton Threads, Shaved Jalapeno and Basil Oil

This is a newer Emeril's Restaurant classic. There have been several versions that have been on the Emeril's menu throughout the years, but this is the one that started it all.

  • Prep Time: 30 minutes, plus time to make the Basil Oil
  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

  • Yuzu Ponzu Sauce
  • 8 (1/2-ounce) slices sushi-grade yellowfin tuna, sliced 1/4 inch thick
  • 8 (1/2-ounce) slices extra-firm tofu
  • 16 large butter-lettuce leaves
  • 12 wonton wrappers, cut into 1/16-inch threads and fried until crispy
  • 16 paper-thin slices fresh jalapeno
  • Sriracha sauce or other spicy chili-garlic sauce, for garnish
  • 16 sprigs cilantro, for garnish
  • Basil Oil

Directions

  • Pour 1/4 cup yuzu ponzu onto a large dinner plate. Carefully lay slices of tuna in sauce. Marinate for 1 minute and turn over. Repeat process on a separate plate with tofu.

  • Arrange lettuce leaves on 4 dinner plates, placing 4 leaves on each plate to make a four-leaf clover pattern. Place a small amount of crispy wontons in center of each leaf. Place a slice of tuna on top of wontons. Pour 1/2 teaspoon yuzu ponzu over each slice. Place a slice of jalapeno on top of each piece of tuna, followed by a dot of Sriracha and a sprig of cilantro. Drizzle each plate with a small amount of basil oil. Alternately, repeat with the tofu.