Recipe for Thai Tuna Wraps with Creamy Asian Coleslaw (Kt) 
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Yield:
6
Ingredients:
Amount Ingredient
3/4 lb tuna, yellowfin steaks - to 1 lb
1/2 cup Lawrys Thai ginger marinade
vegetable cooking spray
2 tbl hoisin sauce
2 tbl plum sauce
2 tbl red wine vinegar
1 tsp dark sesame oil
1/4 cup fresh mint measure then mince
6 x nonfat flour tortillas
Creamy Chinese Coleslaw
2 cup broccoli slaw may need more
1 x carrot shredded
1/2 x Vidalia onion
1/2 x red bell pepper
1 x zucchini
1/2 x cucumber
1 x clove garlic
4 tbl fresh mint measure then mince
1/4 cup nonfat sour cream or more if needed
1/4 cup nonfat mayonnaise or more if needed
3 tbl seasoned rice vinegar
1 tsp sugar
2 tsp soy sauce
Instructions:
Instructions: Marinate tuna in Lawrys marinade for up to 24 hours. If you dont have Lawrys just mix some soy, sherry, sugar and ginger to taste. Prepare a grill. Remove tuna from marinade. Spray the grill grate and the tuna with vegetable cooking spray. Cook until outside is seared and inside is heated. Once cooked tuna can be cooled and prepared for wraps the next day. Bring to room temp and shred or chunk the tuna. Mix together the hoisin, plum sauce (we like LeeKumKee brand, Roland in a pinch. We dont like Dynasty brand) vinegar and sesame oil. Stir in mint. To serve: warm tortillas (we do ours in the microwave), add coleslaw then top with tuna mixture. Roll up and devour.

To prepare coleslaw: Peel and seed the cucumber. Shred it along with the cucumber. Unless there is a lot of water you dont need to drain. Place the cucumber and zucchini in a bowl with the broccoli slaw and grated carrot. Drop the garlic through the feed tube of the food processor. Add the onion and red bell pepper and mince. Combine with the other veggies. Mix the sour cream, mayo, rice vinegar, sugar, soy, sesame oil and pour over veggies. Add the mint.

Note: if you only have enough mint for the tuna its okay to skip it in the slaw. Add broccoli slaw as needed, also more sour cream and mayo as needed. Cover and refrigerate for several hours or over night before serving.

Serving Ideas : I served this with a simple saute of minced vidalias, garlic gloves (2), fresh spinach (almost a full 10 oz bag), a lite soy (1 tsp) and seasoned rice vinegar (2 tsp). Very good served at room temp.

Description: "This is one of those recipes that Ive made and changed so many timesI dont remember where it came from originally. Im sure it doesnt resemble the original anyway."

NOTES : NA is not exact...but its close. This is soooo good. Im sure you could make it with salmon too.

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