Pour 1/4 cup of the yuzu ponzu onto a large dinner plate. Carefully lay the slices of tuna in the sauce. Marinate for 1 minute and turn over. Repeat process on a separate plate with the 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 the crispy wontons in the center of each leaf. Place a slice of tuna on top of the wonton threads. Pour 1/2 teaspoon of the yuzu ponzu over each slice. Place a slice of jalapeno on top of each piece of tuna followed by a dot of the Sriracha and a sprig of cilantro. Drizzle each plate with a small amount of the basil oil. Alternately, repeat the process with the tofu.