Vietnamese · Lunch
Spicy Grilled Tuna Wraps
Grilled tuna steak flaked into a flour tortilla wrap and tossed with a chili-lime-fish sauce dressing, then layered with pickled carrot, cucumber, herbs, and crushed peanuts. Bright, smoky, and hot from fresh chili, the wrap is rolled tight and served with lime wedges for squeezing.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
432Calories
38.2gProtein
15.8gFat
34.1gCarbs
9.8gSugar
4.6gFiber
1380mgSodium
65mgChol
2.9gSat Fat
780mgPotassium
90mgCalcium
3.1mgIron
3.2mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-calorie
low-cholesterol
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat tuna dry and rub with oil and salt. Mince garlic and slice chili. Toss carrot with vinegar and sugar.
2
Grill
Heat a grill pan over high heat. Sear tuna 2 minutes per side until charred outside, pink center.
3
Rest
Let tuna rest 3 minutes, then slice thinly against the grain.
4
Toss
Combine tuna with fish sauce, lime juice, garlic, chili, and sugar until coated.
5
Build
Lay tortilla flat and layer lettuce, pickled carrot, cucumber, cilantro, mint, and tuna down center.
6
Finish
Drizzle remaining dressing over filling and scatter crushed peanuts on top.
7
Wrap
Fold sides in and roll tightly from bottom up into a firm cylinder.
8
Plate
Slice wrap diagonally in half and serve with lime wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna steak
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 clove2 clove garlic
- 22 fresh red chili
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp vegetable-oil
- 22 flour tortilla (8-inch, about 45g)
- 11 carrot, quick-pickled with rice-vinegar and sugar
- 11 cucumber
- small handful of lettuce
- small handful of cilantro leaves
- small handful of mint leaves
- 2 tbsp2 tbsp peanuts
- 22 lime wedge, to serve
