A nice light and refreshing summer treat!
- 5-6 Ahi tuna filets
- black and white sesame seeds
- 1 C. red cabbage, shredded or finely chopped
- 1-2 carrots, grated
- 2 tsp. sesame oil, divided
- 1 tsp. olive oil
- 1/4 C. mayonnaise
- 1 tsp. soy sauce
- 2 C. mixed greens (I used spinach and green leaf lettuce)
- 2 avocados, sliced
- 1 cucumber, peeled, seeds removed, julienned
- 1-2 Tbsp. Sriracha (or to taste)
- salt and pepper to taste
- 5-6 flour tortillas
Season both sides of tuna with salt and pepper. In a bowl, or a plate, combine the black and white sesame seeds. Coat tuna on all sides with sesame mixture by pressing into the plate or bowl. Set aside.
In a bowl, combine 1 tsp. sesame oil, soy, mayo, and sriracha. Set aside.
Heat 1 tsp. olive oil and 1 tsp. sesame oil over medium-high heat in a sauce pan. Cook tuna for 1 minute per side. Set aside to let cool. Slice into strips.
Assemble the wraps. To a tortilla add some cabbage, carrots, cucumbers and avocado. Place a couple of slices of tuna on top and drizzle with sriracha sauce. Wrap by folding in the short sides and then rolling.
Grill wraps until you see grill marks. Slice in half and serve with extra sriracha sauce if desired. Serve with Fried rice and egg drop soup for a complete meal!