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
1 cup shredded Napa cabbage
1 cup shredded carrot
½ avocado, sliced in thin slices
Sea salt and pepper
4 Nori seaweed sheets*
Wasabi Mayo
4 tbsp mayonnaise
2 tsp prepared wasabi*
2 tsp rice wine vinegar*
* Sold in the Asian food aisle of many supermarkets
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 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 wrap, trim nori to fit an Original egglife® wrap. Line the wrap with a Nori seaweed sheet and start layering cabbage, carrots, tuna, wasabi, mayo and avocado on top of it.
Roll up and enjoy!
NEW egglife wraps are made with eggs, not flour.
