Ahi Tuna in Lettuce Wraps
September 17, 2018
We’re obsessed with these super fresh lettuce wraps right now. With the combined heat of the spice-crusted ahi, mango salsa, and chipotle mayo, they have a pleasant kick — and everything’s tucked into a crisp ruffle of butter lettuce, a fantastic alternative to tortillas.
These summery wraps are also an antidote to sun-damaged skin, offering ingredients that help keep skin hydrated, supple, and firm. Pair them with our Summer Watermelon and Cucumber Salad for a little extra sun protection (lycopene!) — and a healthy meal.
- ½ cup Flanigan Farms pepitas (pumpkin seeds)
- 1 tsp ground cumin
- 1 tsp Le Saunier de Camargue fleur de sel sea salt
- 1 tsp black pepper
- ½ tsp cayenne pepper
- ½ tsp ground turmeric
- 2 8-oz ahi tuna steaks, 1 ¼ to 1 ½ inches thick
- 1 Tbsp Napa Valley organic olive oil
- 8 leaves Organic Selects living green butter lettuce, washed and dried
- 8 tsp Primal Kitchen chipotle lime mayo
- ½ large ripe, but firm avocado sliced into 8 thin wedges
- ½ cup Field Fresh mango salsa
- 16 sprigs cilantro, stems snapped off
- 4 lime wedges
- Toast the pumpkin seeds in a large nonstick pan over medium heat until puffed up, about three minutes. Set aside to cool.
- In a small ramekin, mix together the cumin, salt, pepper, cayenne, and turmeric. Spread seasoning in a flat bottomed dish, like a pie plate.
- Press both the tops and bottoms of the tuna steaks into the seasoning to coat well, press any remaining spices into the exposed sides of the steaks.
- Put the olive oil in a 10-inch pan and heat to medium. Add the tuna and cook for 1 to 1 ½ minutes (depending on thickness), flip and cook about one more minute. The tuna should still be red in the middle. Remove from pan and let rest for about three minutes.
- Slice tuna into 16 pieces, cutting across the grain.
- Place the lettuce leaves on a platter and compile the wraps with: 1 teaspoon of chipotle lime mayo, 2 slices of tuna, 1 slice of avocado, 1 tablespoon mango salsa, a sprinkling of pumpkin seeds, two cilantro sprigs, and a squeeze of lime.