Korean · Lunch
Grilled Tuna Lettuce Wraps
Grilled tuna steak cut into strips and tucked into cool lettuce cups with a gochujang-lime glaze, quick pickled cucumber, and scallion. Sesame oil and toasted sesame seeds add nuttiness while shredded carrot and cilantro bring crunch and brightness. Served as a light, hands-on wrap rather than a plated entree.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
336Calories
38.9gProtein
9.8gFat
25.1gCarbs
14.8gSugar
3.2gFiber
712mgSodium
66mgChol
1.7gSat Fat
890mgPotassium
85mgCalcium
2.6mgIron
2.8mcgVitamin B12
14.5mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
low-cholesterol
spice-route
thirty-min-meals
low-calorie
Instructions
1
Prep
Slice cucumber thinly into a small bowl and toss with 1 tbsp rice vinegar and 1/4 tsp sugar; set aside to pickle.
2
Rest
Mince garlic and grate ginger, then whisk with gochujang, 1 tsp rice vinegar, and honey; rub half over tuna and let sit 10 minutes.
3
Sear
Heat a grill pan with sesame oil over medium-high heat until shimmering, then grill tuna 2–3 minutes per side until opaque outside and pink inside.
4
Plate
Slice tuna against the grain, arrange on lettuce leaves with pickled cucumber, shredded carrot, scallion, cilantro, and sesame seeds; drizzle with remaining glaze and lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna steak
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp honey
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 88 large butter lettuce leaves
- 11 cucumber
- 2 tbsp2 tbsp rice vinegar (for pickling)
- 1/2 tsp1/2 tsp sugar-white
- 4 tbsp4 tbsp carrot
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp lime juice
