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    Tuna Wrap

    Source of Recipe

    Tuna Wrap

    Serves 4


    1 lb of the highest grade of fresh tuna you can find
    3 tbsp vegetable oil
    4 12" tortilla wraps (any flavor, though plain works best)
    6 tbsp mayonnaise
    1 tbsp wasabi paste (if you use powder it must be 1st prepared with water)
    1/4 cup low sodium soy sauce
    1 tbsp ground ginger
    8 slices ripe tomatoes
    3 cups baby spring mix
    sciracha hot sauce to taste
    Salt for seasoning the tuna to taste

    Mix the mayonnaise and the wasabi paste and set aside. It is best to make this a day ahead of time. Mix the soy sauce and the ginger and marinate the tomatoes in the mixture. Warm the tortillas in an oven on it's lowest setting. Heat the oil in a saute pan over medium high heat. Season the tuna with the salt and sear all sides in the pan. Remove to a cutting board and slice thinly across the grain. Place a tortilla on the counter and run a line of the mayo mixture across the tortilla. Place two tomatoes followed by a handful of spring mix on top and then 1/4 of the sliced tuna. Finish with a line of the sciracha sauce if desired. Grab the bottom of the tortilla and fold it over the ingredients and roll it up to make a log. Cut in half for ease of eating. Repeat with the remaining tortillas.




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