• Email
  • Pin It
 

The Sunburnt Tuna

 

Contributed by:

The Sunburnt Tuna
 

 

0 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

The Sunburnt Tuna

Inspired by a spicy tuna roll, this wrap can be made using more accessible (and economical) canned tuna. Don’t like the spice? Try replacing the mayo and chili sauce with a thick teriyaki sauce.

Times

  • Prep Time : 15 min
  • Cook Time : 20 min
  • Ready Time : 35 min

Servings

4 wraps

Ingredients

  • 2 5-ounce cans of chunk albacore tuna in water, drained
  • 2 tablespoons mayonnaise
  • 4 teaspoons (or, to suit taste) chili sauce, such as sriracha
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon onion powder
  • 1 cup sushi rice
  • 1 tablespoon seasoned rice vinegar (or, 1 tablespoon unseasoned rice vinegar, 2 teaspoons sugar, and ½ teaspoon salt)
  • 1 cucumber, cut into spears
  • 1/2 cup carrot shreds
  • Pea shoots (optional)
  • Spinach tortillas

Directions

1 Prepare rice according to package directions. While still hot, sprinkle rice vinegar over rice, and toss to combine. Set aside.
2 In a small bowl, combine tuna, mayonnaise, chili sauce, sesame oil and onion powder.
3 Take about a quarter of the sushi rice (about a scant 1/2 a cup) and press it down onto a tortilla, as if making sushi.  (It may help to use a piece of plastic wrap for this, to prevent the rice from sticking to your fingers.) Spoon a quarter of the tuna mixture in a line, a little bit off center. Top tuna with vegetables, and roll wrap around the tuna-vegetable filling by folding up the bottom end and then rolling the wrap width-wise.

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.

Tags

About Allaya Fleischer

avatar

Born in Bangkok, Thailand, Allaya is a kosher chef and food writer specializing in Pan-Asian, and Asian fusion cuisines, who draws from her experiences living and traveling internationally, as well as the diverse friendships she's made throughout the years.  She is also an avid baker of artisan-style bread from around the world. Read Allaya's blog - I speak food  Allaya is a frequent contributer to Bitayavon Magazine, as well as other printed and electronic publications.

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in