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    Home » Seafood

    Ahi Tuna Wraps

    Published: Apr 9, 2017 · Modified: Mar 17, 2021 · 21 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These Ahi tuna wraps are made with seared ahi tuna, crunchy veggies, a wasabi and ginger soy sauce and a spicy yogurt.

    ahi tuna wraps cut in half

    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.

    Want more tuna recipes? Try making seared albacore tuna, seared ahi tuna steaks, spicy tuna poke, deconstructed sushi bowls and wasabi tuna salad.

    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.

    Want more fish wraps and tacos?  Try halibut tacos, rockfish tacos and shrimp tacos.

    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.

    Marinate the Tuna Steaks
    Marinate the Tuna Steaks

    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.  

    Sear the Ahi Tuna Steaks
    Sear the Ahi Tuna Steaks

    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.

    Simmer the Marinade
    Simmer the Marinade

    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 cut in half
    ahi tuna wraps cut in half
    Print Recipe Save Recipe Saved!
    5 from 5 votes

    Ahi Tuna Wraps

    These Ahi tuna wraps are made with seared ahi tuna, crunchy veggies, a wasabi and ginger soy sauce and a spicy yogurt.
    Author: Sarah Trenalone
    Prep Time13 mins
    Cook Time2 mins
    Total Time15 mins
    Course: Main Course
    Cuisine: Japanese
    Servings: 4 people
    Calories: 349kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    Ahi Tuna + Ginger Soy Sauce:

    • 2 ahi tuna steaks (~4 oz each)
    • ¼ cup rice vinegar
    • ¼ cup soy sauce (use gluten-free certified if needed), use low-sodium soy sauce if desired
    • 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)

    Cole Slaw:

    • 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

    Instructions

    • 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.

    Notes

    *Tortilla Size: This recipe calls for 4 10″ flour tortillas.  If you’d prefer, you could use 2 larger tortillas and make jumbo burritos, or about 6 smaller tortillas and turn this into a taco recipe.
    For gluten-free preparation: Use gluten-free certified tamari or coconut aminos instead of soy sauce.

    Nutrition

    Calories: 349kcal (17%) | Carbohydrates: 40g (13%) | Protein: 22g (44%) | Fat: 9g (14%) | Saturated Fat: 1g (6%) | Cholesterol: 31mg (10%) | Potassium: 316mg (9%) | Fiber: 3g (13%) | Sugar: 7g (8%) | Vitamin A: 3930IU (79%) | Vitamin C: 20.5mg (25%) | Calcium: 152mg (15%) | Iron: 3.5mg (19%)
    Tried this recipe?Leave a comment and rating below!

    This recipe was inspired by a tuna burrito at Black Sheep Burrito & Brews.  Check them out if you’re nearby!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    1. Dahn

      April 09, 2017 at 9:19 pm

      5 stars
      Oh how fabulous! This is a great combo with the spicy yogurt sauce and the ginger soy sauce and wasabi. What a tempting recipe!

      Reply
      • champagne-tastes

        April 12, 2017 at 8:14 am

        Thanks!!!

        Reply
    2. Laura | Wandercooks

      April 09, 2017 at 11:48 pm

      5 stars
      Oh gosh this sounds delicious – but you most sold me on that marinade! All those gorgeous Japanese flavours blended with onions had my mouth watering well before I got to the rest of the recipe haha. Nice one!

      Reply
      • champagne-tastes

        April 10, 2017 at 12:08 pm

        Thanks Laura!!!

        Reply
    3. Dannii @ Hungry Healthy Happy

      April 10, 2017 at 5:10 am

      What a great twist on burritos. I love mixing it up and making different burritos, but I hadn’t thought of tuna yet. Great idea!

      Reply
      • champagne-tastes

        April 10, 2017 at 12:08 pm

        Let me know if you give it a try!!

        Reply
    4. Tara

      April 10, 2017 at 7:56 am

      Yum! I never thought to use ahi tuna to make burritos. Such incredible flavors. I love that Orca Bay doesn’t use carbon monoxide!

      Reply
      • champagne-tastes

        April 10, 2017 at 12:07 pm

        Me too- I feel so much better about eating their tuna than some other ones I’ve tried!!

        Reply
    5. Meg | Meg is Well

      April 11, 2017 at 2:05 pm

      5 stars
      I love these, maybe even better than an ahi tuna bowl or salad! I need to get my hands on some ginger paste. You’ve used it a couple of times and it sounds so much better than grating ginger (which I hate doing).

      Reply
      • champagne-tastes

        April 11, 2017 at 2:08 pm

        I hate grating ginger too’ I get ginger paste in the produce section by the herbs ????

        Reply
    6. Kristen R.

      April 11, 2017 at 4:09 pm

      These look absolutely fantastic. I love all the elements and I can only imagine how amazing they must be together. My husband isn’t usually a fan of tuna, but I might have to sneak this recipe in one of these nights.

      Reply
      • champagne-tastes

        April 12, 2017 at 8:11 am

        Thanks!!! This doesn’t taste like canned tuna at all- he might love it!

        Reply
    7. champagne-tastes

      April 12, 2017 at 8:14 am

      Thanks Dawn! Haha- 15 minute dinners are the best kind!!!

      Reply
    8. Leah

      April 14, 2017 at 11:25 am

      First of all, these look fantastic, and I can just imagine eating this for a perfect lunch! Second, this is such high quality, which is I think is so important in seafood, and something everyone should want! Thanks for sharing your great recipe!

      Reply
      • champagne-tastes

        April 14, 2017 at 11:44 am

        Thanks Leah! Yessss high quality seafood is so important!!

        Reply
    9. Jenni

      April 14, 2017 at 6:07 pm

      These sound awesome! Being from Iowa, I am not a big sea-food lover. But on our recent trip to San Diego I decided to be brave and try it – and I discovered that I LOVE it! Definitely looking for more recipes and great brands to try! Thanks for this inspiration!

      Reply
      • champagne-tastes

        April 14, 2017 at 6:09 pm

        Oh good for you!!! Just make sure you get good quality seafood and I’m sure you’ll fall totally in love!!!

        Reply
    10. Jessy @ The Life Jolie

      April 17, 2017 at 11:06 am

      I love finding creative ways to enjoy foods like this- so often you see the same typical Ahi recipes and though they’re usually tasty, they get old- this looks so fresh and delicious, I cannot wait to try it!

      Reply
      • champagne-tastes

        April 17, 2017 at 1:10 pm

        Thanks Jessy! I hope you enjoy! 😀

        Reply
    11. Amanda

      April 23, 2017 at 9:43 pm

      5 stars
      I have never had an Ahi Burrito, and now I’m dying to have one! I absolutely love seafood and appreciate your shopping tips (I would’ve been tempted by the sushi grade label!). Orca Bay sounds like a fantastic resource. I’m heading over to their site to check it out now!

      Reply
      • champagne-tastes

        April 23, 2017 at 9:54 pm

        They’re my favorite!!! Enjoy!!

        Reply

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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