Buy the best raw tuna you can find. Sushi-grade ahi tuna is a great choice. Make sure it’s fresh and do not overcook it. I like to sear my tuna and then place it immediately in the refrigerator for 5 minutes to stop the cooking process. I buy wasabi in a tube for convenience.
1. Combine the wasabi paste and mayonnaise in a small bowl. Set aside.
2. Lightly coat a nonstick skillet or grill pan with cooking spray and set over high heat. Sear the tuna for 2 minutes on each side, or until the outside is seared and cooked but the interior is still raw. Remove from the heat and allow to cool. Dice the tuna and place in a small bowl.
3. Add the soy sauce, rice vinegar, sesame oil, honey, sesame seeds, garlic and ginger to the tuna and let sit for 5 minutes.
4. Spread a thin layer of wasabi mayonnaise over each of the tortillas. Divide the red pepper and cucumber strips among the tortillas. Divide the seasoned tuna evenly among each of the tortillas. Fold in the sides of each tortilla and roll. Cut each wrap in half and serve.
1 tsp wasabi paste
1/4 cup light mayonnaise
12 oz raw tuna
1 Tbsp low-sodium soy sauce
1 1/2 tsp rice vinegar
2 tsp sesame oil
1 1/2 tsp honey
1 tsp toasted sesame seeds
1/2 tsp finely chopped garlic
1/2 tsp finely chopped ginger
3/4 cup thinly sliced red bell pepper
3/4 cup thinly sliced baby cucumber (unpeeled)
4 large flour tortillas
Nutritional Analysis per Serving (1/2 wrap)
Protein 13 g
Fat 6.2 g
Saturated Fat 0.9 g
Carbohydrates 21 g
Cholesterol 22 mg
Sodium 337 mg
Fiber 1.4 g
Prep Time: 10 minutes
Cook Time: 4 minutes
Make Ahead: Prepare early in the day and refrigerate.
Nutrition Watch: Cucumbers are good source of vitamin A, pantothenic acid, magnesium, phosphorus and manganese, and a very good source of vitamin C, vitamin K and potassium.