Indulge in the vibrant flavours of Sealand's Ahi Tuna Wraps, featuring succulent Tuna Ahi Steaks marinated in olive oil and seasoned to perfection. Complemented by the zestiness of the Wrap Sauce, which combines the creaminess of mayonnaise with aromatic oregano and a splash of tangy lemon juice, this dish delivers a symphony of tastes with each bite.
Whether wrapped in tortillas or nestled in crisp Boston lettuce leaves, each bite bursts with freshness from an array of colourful veggies like carrots, avocados, cucumbers, and jalapenos, offering a wholesome and satisfying meal experience that's as delicious as it is nutritious.
4 Tortillas 8-inch size or Boston Lettuce leaves for Lettuce wraps
1 cup carrot sticks
2 avocados, sliced
1 cucumber, sliced
1 red onion, sliced
1 jalapeno sliced
Optional: Spinach, green onions, grated Parmesan cheese
Directions
Start by making the dressing. Place all ingredients in a small bowl and mix well. Set aside.
To prepare the tuna steaks. Season on both sides with olive oil, salt and pepper.
Preheat a grill pan over medium-high heat and sear the tuna steaks for 2-3 mins per side until slightly charred with grill marks. The tuna should still be raw on the inside.
Let the tuna steaks rest for 5 minutes while you assemble the wraps.
Slice the tuna steak into strips.
Use Tortilla or Lettuce Wraps, or make a combo of both.
Tortilla wraps: Place a tortilla on a flat surface and spread with a tablespoon of the sauce.
Layer the wrap ingredients along the centre of the tortilla.
Now Arrange the sliced tuna over the filling and start wrapping the tortilla.
Start wrapping the sides and then fold over to make the wrap.
You can serve the wrap as is, or place it on the same grill pan that was used for the tuna and cook the wraps for 2-3 minutes per side.
Lettuce Wraps: Unfold the lettuce wraps from the bottom lettuce and place them flat on a board.
Drizzle a teaspoon of the sauce at the bottom of the lettuce cup, and layer the fillings and tuna slices. Then drizzle 1/2 teaspoon more of the sauce.
