Blackened Ahi Wrap Recipe

Make rub and prepare tuna

Pat the ahi tuna dry with paper towels. In a small bowl mix paprika, garlic powder, onion powder, ground cumin, dried oregano, kosher salt and black pepper. Brush or rub 1 tablespoon neutral oil evenly over the tuna steaks, then press the spice mixture onto all sides of the tuna so it forms a thin, even crust.

Sear the tuna (blackened)

Heat a heavy skillet or cast-iron pan over high heat until smoking hot (about 2–3 minutes). Add a teaspoon of oil to the pan and immediately place the seasoned tuna in the skillet. Sear 30–45 seconds per side for rare (adjust 60–90 seconds per side for medium). The goal is a dark, blackened exterior with a rare center. Remove from pan and let rest on a cutting board 2 minutes. Slice tuna thinly across the grain into 1/4-inch slices.

In a small bowl whisk together mayonnaise, prepared wasabi paste, lime juice, soy sauce and honey (if using). Taste and season with a pinch of salt and a little black pepper. If you want a thinner consistency for spreading, add up to 1 teaspoon water or more lime juice and whisk until smooth. Refrigerate until assembly.

Prepare vegetables

Wash and dry the mixed greens and cilantro. Julienne the cucumber and shred the carrot if not pre-shredded. Thinly slice the red onion and slice the avocado just before assembling to prevent browning. Keep all ingredients ready on a board for quick assembly.

Warm tortillas

Warm the flour tortillas briefly in a dry skillet over medium heat for 10–20 seconds per side or microwave one at a time for 10 seconds wrapped in a damp paper towel. Warming makes them more pliable and less likely to tear.

Assemble the wraps

Lay a warm tortilla flat. Spread about 1–2 tablespoons of wasabi mayo aioli down the center of the tortilla. Place a small handful (about 1/2 cup) of mixed greens on top of the aioli, then layer shredded carrots (about 2 tablespoons), cucumber (2–3 tablespoons), a few slices of red onion, a few cilantro leaves, and sprouts (1–2 tablespoons). Fan 3–4 slices of the blackened ahi across the vegetables. Add 1/2 of the sliced avocado on top. Squeeze a little lime over the filling if desired.

Wrap and serve

Fold the bottom edge of the tortilla up over the filling, fold in the sides, and roll tightly away from you to form a burrito-style wrap. If desired, lightly toast the sealed side in a hot skillet for 30–45 seconds to seal and warm through. Cut the wrap in half on the bias and serve immediately with extra wasabi mayo aioli on the side.