Middle Eastern · Lunch
Grilled Tuna Wrap with Pepper Paste
Grilled tuna steak served in a warm flatbread with a smoky red pepper and walnut paste, shredded cabbage, red onion, and a lemon-tahini drizzle. The pepper paste carries roasted bell pepper, garlic, and cumin, giving the wrap a smoky, tangy, slightly nutty edge alongside the char from the tuna.
$6
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
612Calories
45.3gProtein
31.2gFat
38.9gCarbs
6.1gSugar
7.8gFiber
1120mgSodium
66mgChol
4.9gSat Fat
980mgPotassium
110mgCalcium
3.6mgIron
3.2mcgVitamin B12
68mgVitamin C
gluten-free-adaptable
protein-rich
low-cholesterol
high-fiber
mediterranean
thirty-min-meals
Instructions
1
Prep
Pat the tuna steak dry and rub with half the olive oil, salt, and black pepper. Process the roasted red bell pepper, walnut, garlic, and cumin-ground with remaining oil into a coarse paste.
2
Grill
Heat a grill pan over medium-high until smoking. Grill the tuna steak 2 minutes per side for a pink, just-opaque center; brief contact prevents drying out the interior.
3
Rest
Let the tuna rest 3 minutes on a board, then slice it into strips against the grain.
4
Plate
Warm the pita briefly in a dry skillet until pliable, spread the pepper paste down the center, layer cabbage, onion, and tuna, drizzle the tahini-lemon sauce, scatter parsley, fold closed, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna steak
- 22 pita (about 2.5 oz, 70g)
- 22 small roasted red bell pepper (about 3.5 oz, 100g)
- 1 oz28g walnut
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp cumin-ground
- 2 tbsp30ml tahini
- 2 tbsp30ml lemon juice
- 2 tbsp30ml olive oil, divided
- 1 cup70g cabbage
- 44 thin red onion slices
- 2 tbsp8g parsley
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
