Sesame Seared Tuna with Wasabi Mayo and Nori

This recipe is the ultimate in Paleo friendly foods. Gluten free wraps make a great gluten free dinner that tastes like it came from a Japanese sushi restaurant.

5
(1)

egglife wraps are made with cage-free eggs, not flour.

<1G carbs, 5G protein, 30 calories
The Perfect Wrap for Simple, Delicious, Nutrition!

Makes

4 Servings

4 egglife Original egg white 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

Directions

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!

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