egglife wraps are made with cage-free eggs, not flour.
Serves 4
4 Original egglife® wraps
6 oz sushi-grade tuna, such as ahi
2 tbsp sesame seed – black, white or mixed
2 tbsp grapeseed oil
4 Nori seaweed sheets*
1 cup shredded Napa cabbage
1 cup shredded carrot
½ avocado, sliced in thin slices
Sea salt and pepper
Wasabi Mayo
4 tbsp compliant mayonnaise, such as Primal Kitchen brand 2 tsp. prepared wasabi*
2 tsp rice wine vinegar*
* Sold in the Asian food aisle of many supermarkets
To make the tuna, sprinkle sesame seeds on a plate. Season the tuna filet with salt and pepper and press it into the sesame seeds to coat. Heat oil in an iron skillet over medium-high heat. When the oil is hot, add tuna. Sear tuna 2-3 minutes on each side for medium.
To make the wasabi mayo, whisk together mayonnaise, wasabi, and vinegar until thoroughly combined. Can be made ahead and refrigerated.
To assemble the wrap, trim nori to fit an Original wrap. Line the wrap with a Nori seaweed sheet and start layering cabbage, carrots, tuna, wasabi, mayo, and avocado on top.
Roll up and enjoy!
NEW egglife wraps are made with eggs, not flour.
