SPICY SESAME AHI TUNA WRAPS

There are only two things I missed when I was pregnant – a cold beer and ALL the sushi. The beer is kind of a head-scratcher, since I’ve never really been a big beer drinker aside from an occasional fruity brew in the summer or a giant cup of Miller Lite at baseball games, yet at nine months pregnant, a hoppy, pungent beer was literally all I could think about, and it’s stuck with me post-pregnancy.
The sushi, however, I’ve always been in love with, so I had a particularly hard time saying goodbye to it once I found out I was with child. In fact, the last meal I ate before I found out I was pregnant was sushi, and the first meal I ate in the hospital after Teddy came in to this world was sushi, so clearly, sushi trumps beer.

While my cravings have subsided to some degree, I still long for some form of sushi at least once a month. You would think this wouldn’t be a problem to fulfill since I’m not knocked up anymore and am a grown human being who can choose what she wants to eat, but if I don’t have a happy hour or dinner planned with the girls, I don’t ever find myself suggesting sushi as a dinner option for Kevin and Teddy. For one, Teddy doesn’t eat sushi, obviously, and two, while Kevin does like sushi, it’s not his preferred dinner out, so I just pick mutual favorites instead.
When I saw ahi tuna on sale at my local grocery store the other day, my sushi craving kicked in to gear, and I immediately thought of a note I had jotted down a few weeks back for an ahi tuna wrap packed with veggies and the signature spicy mayo now synonymous with most sushi rolls.

INGREDIENTS

• 10 oz. ahi tuna
• 2 tsp. sesame oil, divided
• 1 tsp. olive oil
• ¼ cup Hellmann's Organic Mayo
• 1 tsp. soy sauce
• ¾ tsp. sriracha
• 2 burrito-sized whole-wheat flour tortillas
• 2 cups mixed greens
• 1 cup shredded carrot
• 1 cup shredded cabbage
• ½ cup crispy wontons
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INSTRUCTIONS

1. Season ahi tuna with salt and pepper. Sprinkle sesame seed evenly on both sides of tun. Pat into flesh.
2. Heat a small sauté pan to a medium-high heat. Once the pan is hot, add 1 tsp. sesame oil and olive oil. When the oil is hot, add tuna. Sear for 45 seconds, then flip and sear on the other side for another 45 seconds. Transfer to a plate and let cool.
3. ...................................

for full instruction please see : www.cookingforkeeps.com

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