Ever since our trip to Portland a few years ago, Jon and I have been obsessed with fresh tuna steaks. Our trip to Hawaii made us love it even more with all of the fabulous ceviche and poke.
We found a great tasting spicy tuna wrap at one of our local farm-to-table type restaurants here in town. The bad thing, it costs $13 for 3 lettuce wraps at this restaurant. After eating the delicious dish, I decided I could make a version of our own at home and get 8 lettuce wraps for about the same cost.
Our Spicy Tuna Lettuce Wraps start with a spicy seasoned tuna steak that is grilled to a medium-rare and then sliced thinly. We take bibb lettuce leaves and layer in a spoonful of corn salsa (We like Trader Joes brand so well, we drive almost two hours just to go buy it.) We add the sliced tuna and a slice of lime juice-coated avocado to cool things off a bit. The corn in the salsa gives a little pop of sweetness that balances out the spiciness of the tuna; so good! These Spicy Tuna Lettuce Wraps are great for an appetizer, light lunch, or refreshing summertime dinner.
(This is the corn salsa we love!)
Ingredients:
1 large tuna steak, sushi grade is best
½ tsp salt
½ tsp ground black pepper
¼ tsp ground cayenne pepper (use less if you don’t like spicy, or leave out all together)
¼ tsp dried oregano
¼ tsp ground cumin
½ avocado, cut into 8 slices (skin and pit removed and discarded)
Juice of ½ lime
Corn Salsa (We like Trader Joe’s brand; and no, they didn’t sponsor this post; this is my opinion and we LOVE this stuff!.)
8 Bibb lettuce leaves
Preheat the grill to medium-high heat.
Combine the salt, ground black pepper, ground cayenne pepper (optional), dried oregano, and cumin in a small bowl.
Season each side of the tuna steak with the seasoning mixture. I use half of the mixture on one side, and the other half on the other side.
Grill the tuna to your desired doneness level. We prefer a medium-rare*, but you can cook yours how you wish. Turn halfway through cook time.
Allow the tuna to rest a few minutes.
Slice the tuna into thin slices and divide the tuna into 8 portions.
Gently toss the sliced avocado with the lime juice. This will help to keep the avocado from turning brown and add a nice refreshing flavor.
Spoon a little corn salsa onto a lettuce leaf. Top with the sliced spicy tuna and a slice of avocado.
*Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
- 1 large tuna steak, sushi grade is best
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground cayenne pepper (use less if you don’t like spicy, or leave out all together)
- ¼ tsp dried oregano
- ¼ tsp ground cumin
- ½ avocado, cut into 8 slices (skin and pit removed and discarded)
- Juice of ½ lime
- Corn Salsa (We like Trader Joe’s brand; and no, they didn’t sponsor this post; this is my opinion and we LOVE this stuff!.)
- 8 Bibb lettuce leaves
- Preheat the grill to medium-high heat.
- Combine the salt, ground black pepper, ground cayenne pepper (optional), dried oregano, and cumin in a small bowl.
- Season each side of the tuna steak with the seasoning mixture. I use half of the mixture on one side, and the other half on the other side.
- Grill the tuna to your desired doneness level. We prefer a medium-rare*, but you can cook yours how you wish. Turn halfway through cook time.
- Allow the tuna to rest a few minutes.
- Slice the tuna into thin slices and divide the tuna into 8 portions.
- Gently toss the sliced avocado with the lime juice. This will help to keep the avocado from turning brown and add a nice refreshing flavor.
- Spoon a little corn salsa onto a lettuce leaf. Top with the sliced spicy tuna and a slice of avocado.
- *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
