1/2 pound red cabbage, thinly sliced
1 1/2 teaspoons kosher salt
1/2 cup freshly squeezed orange juice
1/2 cup white wine vinegar
1/4 cup sugar
1 cup loosely packed basil leaves
1/2 cup olive oil
1/4 cup yuzu ponzu
8 ounces sushi-grade yellowfin tuna fillet
2 tablespoons olive oil, plus more for frying
1 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper
3 corn tortillas, halved and then cut into 1/8-inch strips
3 corn tortillas, halved and then cut into 1/8-inch strips
16 large butter lettuce leaves (about 2 heads), cleaned and dried
Spicy chili garlic sauce, for garnish (recommended: Sriracha)
1 large jalapeno, thinly shaved
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