These Wasabi Ahi Tuna Wraps are made with delicious, high-quality ahi tuna, filled with crunchy veggies, and drizzled with a ginger soy sauce and a spicy yogurt.
Whenever I sit down to order food at 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! (It’s okay if my jokes make you shake your head– but keep reading for the ahi!) 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.
Choosing Quality Tuna
If you want your ahi tuna to taste ahi-maaaazing, choose a high-quality fish. What should you look for? First of all, it shouldn’t be the same color as the bright red crayons you used in school. If ahi tuna steaks are bright red, it usually means they’ve been sprayed with carbon monoxide to ‘add color.’ If that doesn’t bother you, you should also know the gas can also turn brown, ‘less fresh’ tuna bright red, making it hard to know if you’re buying fish that was fresh when frozen. Instead, look for tuna that is pale pink, and doesn’t list carbon monoxide on the packaging label.
What else should you look for? 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?
For about a year, I’ve been buying all my ahi tuna from Orca Bay. They do NOT spray their ahi tuna with carbon monoxide, the fish are line caught, and the labeling tells you exactly what countries and fishing areas the tuna came from.
Order Orca Bay Online: Use my Ambassador Code: champagnetastes for 15% off!
Find Orca Bay locally: Use their store finder.
Making Wasabi 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, 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.
Mix together some yogurt, cayenne pepper, and a little lemon juice, and set it aside. Toss the cabbage and carrots together, and set aside. Heat the tortillas, and start assembling. Begin with the lettuce, then add the cabbage and carrot mixture, and then the yogurt sauce. Avoid any impulse to add the ingredients in a different order– layering them like this will help contain all the delicious and drippy sauces you’re adding.
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 sauce. Pour the sauce onto the wraps, slice up the tuna, and add it to the wraps too. Wrap up the tortillas, and devour!
A Note on Seafood Labeling: When you’re fish shopping in the seafood freezer aisle, you might be tempted to pay extra for the “sushi grade” label, but be aware– It means nothing. And by nothing, I mean that it isn’t regulated by the FDA.
A Note on Seafood Safety and Raw / Undercooked Fish: The safest way to consume raw fish is to make sure that it’s been flash-frozen to kill anything that could later make you sick. If you’re worried that frozen fish won’t be as tasty, keep in mind that even high-end sushi restaurants use frozen seafood. Also Note: I’m not a doctor, and I’m not giving medical advice here. If your doctor says you shouldn’t eat raw fish because you’re at a higher risk for getting sick (i.e.– if you’re pregnant or have a different medical condition that makes it unsafe), talk to them, not me, before chowing down on this lovely tuna.
Wasabi Ahi Tuna Wraps
Ahi Tuna + Ginger Soy Sauce:
- 2 ahi tuna steaks (~6 oz each) (recommendation- Orca Bay tuna)
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 TB ginger paste (or shaved ginger)
- 1 TB minced garlic
- 1 tsp wasabi OR 1 tsp horseradish and 1/2 tsp crushed mustard seeds
- 2 tsp sugar
- 2 green onions, sliced, plus more for garnish (optional)
- 1 TB sesame seeds
- 1 TB olive oil
- 1/2 lemon, juiced
Spicy Yogurt Sauce:
- 1/2 cup plain Greek yogurt (whole milk)
- 1/4 tsp cayenne pepper (to taste)
- 1/2 lemon, juiced (use less juice if your yogurt is watery)
- 1/4 cup shredded cabbage
- 1/4 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 1/4 the cole slaw, and 1/4 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 1/4 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.
*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.
*Calorie Information was calculated per serving using My Fitness Pal.
This recipe was inspired by a tuna burrito at Black Sheep Burrito & Brews. Check them out if you’re nearby!