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Pepper-Crusted Ahi Tuna Wrap with Creamy Asian Dressing

By B. David Miyares | January 4, 2017

Pepper-Crusted Ahi Tuna Wrap with Creamy Asian Dressing

Recipe by Daniel Carrico, Executive Chef, DeBary (Fla.) Golf & Country Club

Pepper-crusted ahi tuna wrap with a creamy Asian dressing.

Pepper-crusted ahi tuna wrap with a creamy Asian dressing.

Ingredients:
3 ounce Ahi saku block frzn
1 Tablespoon Black pepper
1 Tablespoon Canola Oil
1 each 12″ flour tortilla wrap
2 ounce jasmine rice, cooked
1/16 ounce shiso leaves
1/4 ounce Carrot shredded
2 each Won ton sheets, 3″ sq, julienne, fried
1 ounce Napa Cabbage shredded
2 fluid ounce Creamy Asian Dressing

Procedure:

  • Sear a 3 oz piece of tuna on all sides with black pepper.
  • Slice into thin slices.
  • Warm wrap on the grill.
  • Warm the rice.
  • Place all ingredients in the center of the wrap.
  • Drizzle with the dressing and roll.

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