INGREDIENTS FOR THE SAUCE:
1/2 cup Mayo, light or non-fat
4 Tbs Sriracha
3 tsp Fish Sauce
1 Lg Juice of Lime
1 tsp Hot Chili Oil or Dark Sesame Oil
1 cl Garlic, minced or pressed
INGREDIENTS FOR THE WRAPS:
6-8 oz Ahi Tuna Steaks, 1 inch thick
Whole Boston Bibb Leaves
1/2 ea Cucumber, sliced very thin
1 cup Red Cabbage, shredded
1 ea Avocado
2 ea Scallions, green parts only – thinly sliced
1/4 cup Cilantro Leaves
tt Olive Oil
tt Coconut Oil
Optional White and Black Sesame Seeds
1 bunch Chives
DIRECTIONS (SAUCE):
Combine all sauce ingredients in a mixing bowl and whisk to combine. Put it in the fridge until you are ready to assemble the wraps.
DIRECTIONS (WRAPS):
Ask your butcher for a 6-8 ounce Ahi Tuna steak. You can either encrust the steak with a mixture of black and white sesame seeds or you can leave da steak plan in and just drizzle with olive oil and sprinkle with kosher salt. If using sesame seeds, drizzle a little olive oil on the steaks and sprinkle with kosher salt. Press the steak into the seeds so that they are nicely stuck to the flesh. Coat all four sides.
Heat a non-stick or cast iron skillet on medium heat and add 1 tbs coconut oil or olive oil. Sear all four sides of the steak (only about 30-45 seconds per side – you don’t want to cook da steak through, just sear the outside.) Allow the steaks to rest for at least 5 minutes then slice them thinly.
Get all of your components together and ready to assemble your wraps. I use a mandolin o thinly slice the cucumbers and shred the cabbage. Slice the avocado and green onion. Pick about 1/4 cup of cilantro leaves from the bunch, leaving the leaves whole.
Lay your boston bibb leaf on your work surface and layer your ingredients in order:
Cucumber, cabbage, avocado, tuna, sriracha sauce, cilantro and green onion. Tie up with a piece of scallion if desired.
Hellum's Kitchen 