Pepper-Crusted Ahi Tuna Wrap with Creamy Asian Dressing
Recipe courtesy of Daniel Carrico, Executive Chef, DeBary (Fla.) Golf & Country Club.
Ingredients
- Ahi saku block - 3 ozs., frozen
- black pepper - 1 Tbsp.
- canola oil - 1 Tbsp.
- 12-inch flour tortilla - 1 each
- jasmine rice - 2 ozs., cooked
- shiso leaves - 1/16 oz.
- carrot - 1/4 oz., shredded
- wont ton sheets - 2 each, 3
- Napa cabbage - 1 oz., shredded
- Creamy asian dressing - 2 fluid ozs.
Instructions
- Sear a 3 oz. piece of tuna on all sides with black pepper.
- Slice into thin slices.
- Warm wrap on the grill.
- Warm the rice.
- Place all ingredients in the center of the wrap.
- Drizzle with the dressing and roll.
