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.
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.
