While this isn’t a food blog, I think easy and tasty meals (or desserts) really help free up time for other projects around the house, so I am sharing a tasty dinner we had last night after I packed in some house and kid stuff: ahi tuna and avocado lettuce wraps.
A few things you should know before launching into this recipe:
I am kind of stealing the recipe from my hubs who first thought of making tuna and avocado lettuce wraps when that’s all we had in the house one day.
All of the ingredient measurements below are ballpark guesses at best. That’s because I free-flow for cooking and save my measuring for baking.
You can and should change up this recipe with the ingredients you’ve got on hand or think would be fun to try. While we generally start with the basic ingredients listed below, every time we make this we change it up a little – sometimes we add finely diced bell peppers, sometimes we throw in some fish sauce or sesame oil, or sometimes we forget to pick up avocado at the store and have just tuna on lettuce. You really can’t go wrong with fresh ahi tuna that has been marinated in some combo of Asian-style ingredients.
Shop & Chop
buy super fresh ahi tuna (we bought a half pound for two people and didn’t finish it)
- soy sauce – 1/4 cup or a little more
- olive oil – just a glug or two
- bunch of cilantro, rough chopped
- lemongrass stalk, with outside peeled off and remainder chopped
- an inch or two of freshly grated or minced ginger
- 3 or so cloves of freshly minced garlic
- 3-4 green onions, chopped
- sprinkle of dried red pepper flakes
- 1-2 avocados (depending on size and your love of avocado)
- sprinkling of sesame seeds
- lettuce – butter lettuce is great but romaine will do when that’s what’s in the fridge (like us)
I like to make my marinade and let my tuna hang out in it for at least an hour to really let the flavor sink in. More or less marinating time is okay too, but don’t marinate overnight.
Start your marinade by mixing all of the ingredients listed above together, except for the tuna, avocados, sesame seeds, and lettuce. You may want to reserve some of the cilantro and onions for use in the “Chop and Mix” part of this meal. After mixing, decide if you want to add in a dash or two of fish sauce or maybe a little drizzle of sesame oil (start slowly, both those can overpower the marinade quickly).
Once mixed, get your tuna in the bowl and make sure you spoon some of the marinade on top. If your piece of tuna is extra thick, you may want to slice it in half to make two large thinner pieces. Flip the tuna in the marinade occasionally if you remember to do it – no biggie if you don’t.
Sear the tuna on a hot grill for a minute or less each side, depending on the thickness of your tuna. Alternately, you can sear on a hot pan on the stove. Either way, you want the outside seared but the middle left uncooked.
Chop and Mix
After searing your tuna, chop it up into about 1/2″ cubes. Then chop your avocado to about the same size. Mix up your tuna, avocado, and sesame seeds, as well as your reserved cilantro and green onion. If you are feeling adventurous, now is the time to mix in things like finely chopped chili peppers, bell peppers, or whatever else floats your boat.
Next grab a piece of lettuce and lay your tuna/avocado mixture in the middle. Add lime – this is important, people. If you want to get all chef-y, you can add a sprinkle of fresh cilantro and green onions to the top of your mixture. Then wrap it up and eat. Actually, you can even skip the wrap and go straight from the bowl (yep, I do that). Enjoy!