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.