5 from 10 votes
Ahi Tuna Wraps
Ahi Tuna Wraps feature marinated, seared tuna steak served on flour tortillas with crisp lettuce, fresh cole slaw, and a spicy yogurt sauce. The tuna is briefly marinated in a ginger soy dressing with wasabi and seared with sesame seeds for a flavorful crust. The contrast between the tender tuna, crunchy vegetables, and creamy, tangy sauce offers a balanced texture and a mildly spicy profile suitable for a light meal or lunch.
Prep Time
13 mins
Cook Time
2 mins
Total Time
15 mins
Servings:
4
people
Calories:
349 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
Ahi Tuna + Ginger Soy Sauce:
- 2 Ahi Tuna steak ~4 oz each
- ¼ cup rice vinegar
- ¼ cup soy sauce (use gluten-free certified if needed), use low-sodium soy sauce if desired
- 1 tablespoon ginger paste or shaved ginger
- 2 garlic cloves, finely diced
- 1 teaspoon wasabi or 1 tsp horseradish and ½ tsp crushed mustard seeds
- 2 teaspoons sugar
- 2 green onion sliced, plus more for garnish, optional
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
- ½ lemon juiced
Spicy Yogurt Sauce:
- ½ cup Greek yogurt plain, whole milk
- ¼ teaspoon cayenne pepper to taste
- ½ lemon juiced (use less juice if your yogurt is watery
Cole Slaw:
- ¼ cup cabbage shredded
- ¼ cup carrot thinly sliced or ribboned with a vegetable peeler
Other Burrito Ingredients:
- 4 flour tortilla 10 inch
- 4 lettuce large leaves
Instructions
- Blend vinegar, soy sauce, ginger, garlic, wasabi (or horseradish and mustard seeds), sugar, and green onion. Taste sauce, adjust seasoning if necessary (adding more soy, sugar, ginger etc if preferred). Marinate tuna steaks in blended sauce for about 10 minutes.
- While tuna is marinating, prepare your wraps.
- First, mix together the yogurt and cayenne (adding spice to taste). Set sauce aside.
- Toss cabbage and carrots together, and set aside.
- Heat flour tortillas for 10 seconds in a microwave.
- Assemble the wraps-- For each wrap, start with the tortilla, then add one piece of lettuce, then ¼ the cole slaw, and ¼ the yogurt sauce.
- Next, sear the tuna. Heat oil in a heavy bottom pan (like a cast iron pan) on high, until oil is very hot. Reserving marinade for later, remove steaks from marinade, and sprinkle both sides of the tuna with sesame seeds.
- Sear tuna for 15-30 seconds per side, then remove from pan. Reduce heat to medium and allow pan to cool slightly. Add marinade to pan with lemon juice, and stir with a wooden spoon. Allow sauce to thicken, and then spoon ¼ sauce over each wrap. Add any remaining green onion if desired.
- Cut the tuna steaks into long thin strips, and then divide among the wraps. Roll the wraps and fold the ends in. Serve immediately.
Cup of Yum
Notes
- Use 10" flour tortillas as specified, or adjust with larger or smaller sizes to make burritos or tacos respectively.
- For gluten-free wraps, substitute tamari or coconut aminos for soy sauce.
- Marinate tuna only about 10 minutes to maintain texture and flavor balance.
- Separate preparation steps for cole slaw and sauce allow easy assembly and freshness.
Nutrition Information
Calories
349kcal
(17%)
Carbohydrates
40g
(13%)
Protein
22g
(44%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
31mg
(10%)
Potassium
316mg
(7%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
3930IU
(79%)
Vitamin C
20.5mg
(23%)
Calcium
152mg
(15%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 349
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Potassium | 316mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3930IU | 79% |
| Vitamin C | 20.5mg | 23% |
| Calcium | 152mg | 15% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.