I honestly could not be more excited to start sharing new recipes with you all this year!! When summer fades and fall and the cooler weather arrive, I find myself wanting make cozy and comforting foods. But before I know it, my head is on a swivel wanting to make cheesy/buttery/pasta-y/bread-y/rich and decadent dishes that I tend to give myself permission to make from time to time when it’s cold. Then the indulgent holidays come and go and I’m in full blown cleansing mode, both with food and in my home. Looking at all of the gifts strung out all over the house makes me feel incredibly fortunate, but also makes me realize that I’m a minimalist at heart and really don’t need as much as I have. So I get ready to purge the house to feel fresh and I stock back up on as much color to cook with that can possibly fit into my fridge.
These tuna lettuce wraps are a complete go to for me. I have a huge love for spicy peanut sauce on pretty much anything…salad, spring rolls (coming soon), cold noodles, warm noodles, ALONE ON A SPOON…it can do no wrong in my eyes, and it does all the right things for these wraps. These wraps are quick, bright and fresh, healthy and easy. Ahi tuna is hands down a favorite of mine. I love how simple it is to prepare and how beautiful it is once it’s sliced, not to mention how incredibly delicious it is if it’s cooked just right. I like mine on the medium rare side so that it’s super juicy and tender. A good cut will just melt in your mouth.
You can pretty much throw anything you desire into a lettuce wrap and call it a day, there’s no rhyme or reason to it. For these here, I went with a mango, carrot, green onion and bok choy combo with cucumber and avocado. Strict veggies here aside from the tuna. Every now and then I’ll toss in some crunchy noodles or something just for a texture change. The crunchiness of the bok choy in these left little to be needed in the texture department. The sweetness of the mango and the spiciness of the Srichacha in the sauce combined so nicely with the toasted sesame flavor of the tuna. They were even as good the next day, though I stored the tuna and the veggies separately. And this is yet another one of those meals you can prep everything for a day ahead or morning of serving and then just assemble altogether just before eating. The tuna only takes a couple minutes per side and you are good to go! I’m thinking these can be one of those things that I prep on a Sunday and then have a quick snack or lunch to grab when hunger strikes at 1 pm…ENJOY!
Sesame Ahi Tuna Wraps with Spicy Peanut Sauce
Yield 4 people
For the lettuce wraps:
- 1-14 ounce Ahi tuna fillet
- 1/2 teaspoon toasted sesame oil
- 1 1/2 tablespoons black and white sesame seeds
- salt and pepper to taste
- 12-16 leaves Boston bibb or Butter lettuce
- 1 mango, pitted and sliced thin
- 2 large carrots, peeled and sliced into matchsticks
- 3 green onions, sliced horizontally
- 1/2 English cucumber, cut into matchsticks
- 1 avocado, sliced thinly
- 2-3 large leaves bok choy, slice thin vertically
- sesame seeds for garnish
For the spicy peanut sauce:
- 1/4 cup natural salted peanut butter, smooth
- 1 1/2-2 teaspoons liquid aminos, or soy sauce (depending on salt desire)
- 1/2 teaspoon Srichacha
- 1/2 teaspoon garlic chili sauce
- 1 tablespoon unseasoned rice wine vinegar
- 1 teaspoon toasted sesame oil
- 2-2 1/2 tablespoons water
- 1 teaspoon honey
- On a large serving platter or plate, place the lettuce leaves side by side and evenly distribute the cut vegetables and mango amongst them.
- On a small plate, brush all sides of the tuna fillet with the sesame oil and sprinkle with a little bit of salt and fresh ground pepper. Press the sesame seeds onto each side and sear in a small pan over medium high heat for 1-2 minutes per side (or until desired doneness). Remove from heat and let set for 5 minutes.
- Meanwhile, in a small bowl, whisk together the sauce ingredients until well combined, adding slightly more water if necessary. Taste along the way for seasoning.
- Thinly slice the tuna along the grain and portion the pieces onto the prepared lettuce leaves. Serve along side the peanut sauce. ENJOY!
As with everything, tweak the ingredients for the dressing as you like. Depending on what I'm using it for, I'll add more or less water for different consistencies.