AHI TUNA WRAPS + SRIRACHA LIME SAUCE

This recipe, loves, is a little magical thing. Simple, super quick to throw together and the sauce – YOU GUYS THE SAUCE – I could drink it with a straw.

I’ve been accused of hyperbole. But that does not apply in this instance. Nope.

I created this dish when I catered one of my dearest friend’s wedding a few years ago and it’s been a favorite ever since. Melanie is gluten and dairy free so I created a menu to suit her! But if you don’t have those limitations, I will include options for you in the recipe card below!

I haven’t posted this one here until now but a few requests from my S+C loves have come in for it so of course I will oblige!

I’m not eating much meat these days. But a piece of tuna this pretty? I’ll make an exception.

The starring roles are an as-fresh-as-you-can-find piece of tuna + the sauce. From there, you can make some decisions on your own. Be a grown up… stand up for what you believe in… be your own person.

You get the idea.

I use thinly sliced cucumber, shredded red cabbage, micro greens, avo + some cilantro. But you could also throw on some crisp/spicy radish slices, green onion, white cabbage, red onion… whatever floats your pretty little boats, loves. You’ve got this!

Let’s get to cooking. Ready? Awesome.

WHAT YOU NEED

Serves 4 as an APP or 2 as a MAIN

2 Ahi tuna steaks (about 1 inch thick)

3 tablespoons sesame seeds

kosher salt

1 tablespoon coconut oil (or olive oil)

bib lettuce (or large romaine leaves or tortilla if that makes your toes curl)

shredded red cabbage

1/2 of a small cucumber, thinly sliced with a vegetable peeler

1 ripe avocado, thinly sliced

fresh cilantro, picked and rough chopped

micro greens (optional)

FOR THE SAUCE

1/4 cup vegan mayo (or regular mayo!)

2 tbsp sriracha

1 1/2 tsp fish sauce

Juice of 1 small lime

1/2 tsp hot chili oil (or dark sesame oil)

1 clove garlic, finely minced

WHAT YOU DO

1. Prep the sauce! Just throw everything in a bowl and whisk well until completely combined. Taste and adjust seasonings to your liking.

2. Heat a cast iron or non-stick skillet over medium-high heat. Add the coconut oil to the pan and allow to melt.

3. Put the sesame seeds in a bowl or plate.

4. Season both sides of the tuna steaks with kosher salt and then press each side into the sesame seeds. Be sure to coat both sides.

5. Place the steaks in the pan with the hot coconut oil. Sear each side (about 1 minute each side) and then remove to a cutting board. Allow to rest for a few minutes and then slice across the grain

6. Take a lettuce leaf and layer the wrap ingredients as you wish. I suggest, cucumber… tuna… avo and then everything else including a healthy drizzle of THE SAUCE and a little extra lime juice if you’re feeling it.

5. Serve cold or at room temp + share with friends.

Serve with extra avo because DUH and some lovely black rice if you like!

This is a beauty of a meal. Beautiful enough to share with your favorite people or just to impress your own damn self. Because that is more important than anything! Do this for yourself, loves. Trust me.

I hope you’ll make it soon! If you do, it would be so awesome if you would share it on the socials and tag @saltandcharm!

Talk to me! Use the comment box below to let me know who you are and how you’re doing out there!

All photos by Matthew Ray.