The past two months have been filled with wedding planning, save-the-date making, and an amazing trip across the pond (more on that in another post). For those that don't know, Kevin planned a surprise trip to Kauai for us back in February and it was on that trip that he proposed. Now, 5 months to the day, I thought it fitting share a recipe that was inspired by that trip.
We ate a few of our meals at Dukes Kauai, and the seared Ahi wrap was incredible. When we returned to San Francisco, we of course missed the beach and the sunsets, but the Ahi wrap!, we missed that too. So, here is our attempt to recreate it. It is a pretty good copy cat wrap when the craving hits, but if you get a chance to try the real thing, we highly recommend it!
Ingredients: (for 2 wraps)
1/2 lb Ahi Tuna
2 whole wheat tortillas (brown rice work well if you are gluten free)
1 cup cooked brown rice (we use the pre-cooked frozen kind from TJs)
2 tsp toasted sesame oil
1/4 cup seaweed flakes (also from TJs)
salt and pepper
optional- wasabi paste
Heat a pan and drizzle enough olive oil to lightly coat the bottom. Season the Ahi with salt and pepper and place in the pan. Cook 3-4 minutes each side, until tuna is cooked to your liking.
While the fish is cooking, heat the tortillas and stir the sesame oil and seaweed flakes into the cooked rice. If using wasabi paste, stir together and set aside.
In each tortilla, layer the rice, fish, avocado and wasabi paste. Roll like a burrito and cut in half. We served with a salad of cucumber and carrots tossed with a little rice vinegar, salt and pepper.
If you make extra, these hold up surprisingly well for lunch the next day.