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I’m enjoying the clean, bright flavors of Chef Brian’s menu for Week 5.
The biting ginger and spicy wasabi bring to life the beautiful ahi tuna, avocados and cucumber in Week 5, Meal 2: Sesame-crusted ahi tuna wrap with cucumber and carrot salad, watercress, avocado, honey rice wine vinaigrette and wasabi ginger aioli.
As if the taste of this beauty wasn’t enough, the fact that it’s a quick one to put together only sweetens the pot.
The Recipe (Yield: 2 servings)
2 whole wheat lavash wraps
cooking spray
8 oz. ahi tuna, sushi grade
1 1/2 T sesame seeds (says Brian: “It don’t matter if they’re black or white” (or mixed)”)
1/2 cucumber, seeds removed, julienne
1 carrot, peeled, julienne
1 1/2 t honey
1 1/2 t rice vinegar
1 t vegetable oil
1 bunch watercress, leaves removed and cleaned
1 small avocado, diced
2 T non fat or low-fat mayo
1 T pickled ginger
1 t prepared wasabi
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Start by prepping your vegetables. For this recipe that means giving the julienne chop to 1 carrot (how to) …
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… and 1/2 cucumber (how to).
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You should also rinse and and spin dry 1 bunch of watercress. Chef Brian says to remove the leaves, but if you leave some stem, you’ll be just fine.
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As the last step in the prep process, dice 1 small avocado (how to) and be really careful when you’re cutting it up!
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In a bowl, toss carrot and cucumber slices with 1 1/2 t of honey, 1 1/2 t of rice vinegar and 1 t of vegetable oil.
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In a blender, combine 2 T of non fat or low-fat mayo, 1 T of pickled ginger and 1 t of prepared wasabi.
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Take your tuna and roll it around in 1 1/2 T of sesame seeds, and, as Chef Brian puts it, “it don’t matter if they’re black or white.” Heat a pan to medium-high heat, give it a shot of cooking spray and cook your tuna, about 30 seconds per side.
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To plate, lay out 1 lavash wrap and dress it with 1 T of wasabi and ginger aoili. Top it with 4 oz. of tuna, 1/2 avocado, 1/2 cup of carrot/cucumber mixture and as much watercress as you want. If you’re lavash is pliable, roll it like a burrito. Mine kind of broke apart a little, so I just wrapped it up and held stuff in as I was eating.
Didn’t change the taste, which was d-licious, as always.