Fresh Tuna and Butter Lettuce Wraps with Yuzu Ponzu

• 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

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.