The ocean is calm and the tide is low most of the day. The air and humidity will reach at least the mid 80's. The NE breezes are very light. Find a spot close to the water and enjoy the sunny day.
AHI (TUNA) WRAPS
Ahi steaks, 4 - ¾ lb each
Fresh snow pea pods - 2 oz, trimmed
Cabbage, small - 1 - minced
Carrot - 1 - shredded
Scallions , 2 - minced
Baby bella Mushrooms-4 oz. sliced
Cilantro - 3 TBL - chopped
Almonds, sliced - 3 TBL
Ginger root - 1” - grated
Garlic, 2 cloves - minced
Olive oil - 2 TBL
Brown sugar, granulated - 1 tsp
Lime juice - 2 TBL
Vinegar - 1 tsp
Kosher salt
Black pepper, fresh ground
Water
SAUCE: Wasabi mustard
Mayonnaise
Mix sauce together about 1 to 4
Mayonnaise
Mix sauce together about 1 to 4
Place pea pods in water- Use a small pan with high heat and bring to a boil for only 30 sec. Rinse in cold water to stop cooking. Drain then julienne.
Place minced cabbage in a large bowl. Add the carrot, scallions, cilantro. And almonds. Toss
Whisk together the ginger, garlic, olive oil & sugar. Pour over cabbage and toss.
Coat one side of each tortilla with Wasabi, Mayo mix
Heat pan to medium and sear the tuna steaks in olive oil… let rest before slicing into thin strips.
Spread a good covering of the cabbage mix onto the middle of each tortilla. Lay on a layer of peapods.
Lay on slices on tuna. Now top with slices of mushrooms, wrap tortillas tightly and refrigerate until serving.
Place minced cabbage in a large bowl. Add the carrot, scallions, cilantro. And almonds. Toss
Whisk together the ginger, garlic, olive oil & sugar. Pour over cabbage and toss.
Coat one side of each tortilla with Wasabi, Mayo mix
Heat pan to medium and sear the tuna steaks in olive oil… let rest before slicing into thin strips.
Spread a good covering of the cabbage mix onto the middle of each tortilla. Lay on a layer of peapods.
Lay on slices on tuna. Now top with slices of mushrooms, wrap tortillas tightly and refrigerate until serving.
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