In a small saucepan, combine the soy sauce, sugar, ginger, lemon juice, orange juice, yuzu ponzu sauce and yuzu juice. Bring to a simmer, stirring occasionally until the sugar is dissolved. Remove from the heat and let cool completely.
In a medium saucepan, heat vegetable oil. Add the noodles and fry for 30 seconds. Drain the noodles on paper towels. Drizzle the noodles with sesame oil and season with salt. Break the noodles into 1-inch pieces and place tablespoons on each lettuce leaf.
Place the tuna slices on a large dinner plate and pour 1/4 cup of the Yuzu Ponzu sauce over the tuna. Wait for another minute. Set a tuna slice on each lettuce leaf and drizzle a bit of the sauce on each leaf. Garnish with a slice of jalapeño, a drop of Sriracha and a cilantro sprig.
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