Ahi Wrap Recipe

Prepare spicy mayo

In a small bowl combine mayonnaise (or aioli), sriracha, soy sauce, and lime juice. Whisk until smooth and taste; adjust heat or acidity to preference. Reserve 2 tablespoons for drizzling and the rest for spreading on tortillas.

Warm tortillas briefly: wrap tortillas in a clean kitchen towel and microwave for 20–30 seconds or heat in a dry skillet 20–30 seconds per side until pliable. Keep covered to remain warm.

Pat the ahi tuna dry with paper towels. Brush both sides lightly with sesame oil and season with kosher salt and freshly ground black pepper.

Sear the tuna (quick sear, rare center)

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add a thin film of neutral oil if needed. Sear the tuna 30–45 seconds per side for a rare center (adjust 60–90 seconds per side for medium-rare). Do not move the tuna while searing so a crust forms. Remove from skillet and let rest 2–3 minutes.

Slice the tuna thinly against the grain into 1/4-inch slices. If you prefer raw or tartare-style, you can skip searing and thinly slice the raw tuna instead (ensure it is sushi-grade).

If using quick-pickled vegetables: toss julienned cucumber and carrot with 2 tablespoons rice vinegar, 1 teaspoon sugar, and a pinch of salt; let sit for 10 minutes then drain. Otherwise simply julienne and drain excess moisture from cucumber.

Thinly slice red cabbage and scallions. Have pickled ginger ready if using. Toss the cabbage with a small pinch of salt and a teaspoon of lime juice to brighten if desired.

Make soy-sesame dressing

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 teaspoon honey (or sugar) until combined. Add a tablespoon of neutral oil if you prefer a looser dressing. Taste and adjust seasoning.

Toast sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 2 minutes. Remove from heat.

Lay a warm tortilla on a flat surface. Spread about 1 tablespoon (or more) of the spicy mayo in a thin layer across the center of the tortilla.

Add a small handful (about 1/4 cup) of red cabbage, 2–3 tablespoons of pickled cucumber and carrot, and a few scallion slices down the center.

Arrange 4–6 slices of seared ahi across the vegetables. Drizzle about 1 tablespoon of the soy-sesame dressing over the tuna and vegetables, then sprinkle with toasted sesame seeds and cilantro leaves if using. Add a few pieces of pickled ginger for contrast if desired.

Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly to form a wrap. Repeat with remaining tortillas and ingredients.

Slice each wrap in half on a slight diagonal. Serve immediately with lime wedges and extra spicy mayo or dressing on the side.