These Ahi tuna wraps are made with seared ahi tuna, crunchy veggies, a wasabi and ginger soy sauce and a spicy yogurt.
Whenever I sit down to order a restaurant, my eyes scan the menu for something fishy.
Is there something new for me to try?
Has their chef had a moment of seafood brilliance?
Last summer, I bit into something amazing: an ahi tuna wrap.
When I ordered it, I wasn’t completely sold.
Would the toppings overwhelm the tasty ahi? Was it crazy to use a fish that shines so well all on its own…. in a wrap?
It turns out that it was crazy. Crazy delicious!
This is my version of that fish-licious wrap!
These wasabi Ahi tuna wraps are stuffed with tasty seared ahi tuna, veggies, and two easy and quick sauces.
What Should I Look For When I Buy Tuna?
As a rule, try to buy seafood from companies that give you a lot of information about their fish. Since some tuna is overfished, does the packaging tell you where and how the fish was caught?
Quick Tip: Check tuna ingredient label! Some companies add chemicals to their tuna. Read more about chemical-free tuna in this Seared Ahi Tuna post.
How to Make Ahi Tuna Wraps
To make Wasabi Ahi Tuna Wraps, start by gathering all your ingredients together. Don’t be discouraged if the ingredient list looks long, everything should be easy to find and come together quickly.
First, make the marinade for your tuna.
Put the rice vinegar, soy sauce, ginger, garlic, wasabi, sugar, and onions into a blender. Blend it together, and then pour over your thawed tuna steaks.
Let the steaks marinate for about 10 minutes.
Meanwhile, make the yogurt sauce and assemble the wraps.
You want the wraps to be completely finished, except for the tuna and the sauce you’ll make from the marinade, before you ever put the tuna in the searing pan.
Finally, take the tuna steaks out of the marinade, sprinkle them with sesame seeds, and sear them for a few seconds on each side.
Take them out of the pan, pour the marinade in with some lemon juice, and cook it down until it thickens into a pan sauce.
Pour the pan sauce onto the wraps, slice up the tuna, and add it to the wraps too. Wrap up the tortillas, and devour!
Ahi Tuna Wraps
Ahi Tuna + Ginger Soy Sauce:
- 2 ahi tuna steaks (~4 oz each)
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 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 onions, sliced, plus more for garnish (optional)
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
- ½ lemon, juiced
Spicy Yogurt Sauce:
- ½ cup plain Greek yogurt (whole milk)
- ¼ teaspoon cayenne pepper (to taste)
- ½ lemon, juiced (use less juice if your yogurt is watery)
- ¼ cup shredded cabbage
- ¼ cup carrots, thinly sliced (or ribboned with a vegetable peeler)
Other Burrito Ingredients:
- 4 10″ flour tortillas* (See Recipe Notes)
- 4 large lettuce leaves
- 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.
This recipe was inspired by a tuna burrito at Black Sheep Burrito & Brews. Check them out if you’re nearby!