Blackened Ahi Wrapped In A Flour Tortilla With Carrots, Cucumbers, Cilantro, Sprouts, Onions, Avocado And Local Greens, Topped With A Wasabi Mayo Aioli Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels. Trim into 4 equal portions if it is one large steak, about 4 oz each (or leave whole and slice after searing).

Make blackening spice

In a small bowl combine paprika, black pepper, kosher salt, garlic powder, onion powder, dried thyme and cayenne. Mix until even.

Brush the tuna lightly with 1 tbs olive oil, then press the blackening spice onto all sides so the tuna is evenly coated.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (pan should shimmer). Add remaining 1 tbs olive oil and swirl to coat.

Sear the tuna 45–60 seconds per side for rare (depending on thickness). For medium-rare sear 60–90 seconds per side. Avoid overcooking — goal is a dark, spiced crust with a pink center. Remove tuna and let rest on a cutting board for 2–3 minutes, then slice into 1/4-inch strips against the grain.

In a small bowl whisk together mayonnaise, wasabi paste, lime juice, soy sauce, honey and black pepper until smooth. Taste and adjust: add a little more wasabi for heat, more lime for brightness, or a pinch more honey if too sharp. Refrigerate until ready to assemble.

Prepare the vegetables: julienne the carrot and cucumber, thinly slice the red onion, slice the avocado, and pick cilantro leaves. Rinse and pat dry sprouts and mixed greens.

Warm the tortillas: heat a dry skillet over medium for about 30 seconds per side until pliable and slightly toasted (or wrap tortillas in foil and warm in a 300°F / 150°C oven for 5–8 minutes). Lightly brush each warmed tortilla with a thin film of neutral oil to prevent sticking.

Assemble the wraps: place a warmed tortilla on a clean surface. Spread about 1 to 1 1/2 tbs of the wasabi mayo aioli in a strip down the center of the tortilla.

Layer ingredients: on top of the aioli, place about 1/2 cup mixed greens, a quarter cup of julienned carrots, 3–4 tbs julienned cucumbers, a small handful (about 1 tbs) of sliced red onion, several slices of avocado, a few cilantro leaves, and a generous sprinkle (about 2 tbs) of sprouts. Season the avocado and vegetables lightly with sea salt and freshly ground black pepper to taste.

Add the sliced blackened ahi on top of the vegetables (about 3–4 strips per wrap, roughly 3–4 oz of tuna). Spoon an additional 1 tbs of wasabi mayo over the tuna if desired.

Fold the wrap: fold the bottom edge up over the filling, then fold each side in and roll tightly to close, keeping the seam down. If making ahead, wrap in parchment or foil to hold shape.

Slice each wrapped tortilla in half on the diagonal. Serve immediately with extra wasabi mayo aioli on the side and lime wedges for squeezing over the tuna.

Optional plating: garnish with extra cilantro leaves and a small mound of sprouts. Leftover tuna keeps refrigerated up to 24 hours; assemble wraps just before serving for best texture.