Thai Tuna Wraps With Creamy Asian Coleslaw (Kt) Recipe
Servings: 6
Ingredients
- 3/4 lb tuna, yellowfin steaks - to 1 lb
- 1/2 c. Lawry's Thai ginger marinade
- Â Â vegetable cooking spray
- 2 Tbsp. hoisin sauce
- 2 Tbsp. plum sauce
- 2 Tbsp. red wine vinegar
- 1 tsp dark sesame oil
- 1/4 c. fresh mint measure then mince
- 6 x nonfat flour tortillas
- Â Â Creamy Chinese Coleslaw
- 2 c. 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 Tbsp. fresh mint measure then mince
- 1/4 c. nonfat lowfat sour cream or possibly more if needed
- 1/4 c. nonfat mayonnaise or possibly more if needed
- 3 Tbsp. seasoned rice vinegar
- 1 tsp sugar
- 2 tsp soy sauce
- 1 tsp dark sesame oil
Directions
- Marinate tuna in Lawry's marinade for up to 24 hrs. If you do not have Lawry's 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 till 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 possibly chunk the tuna. Mix together the hoisin, plum sauce (we like LeeKumKee brand, Roland in a healthy pinch. We do not like Dynasty brand) vinegar and sesame oil. Stir in mint. To serve: hot tortillas (we do ours in the microwave), add in coleslaw then top with tuna mix. 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 do not 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 in the onion and red bell pepper and mince. Combine with the other veggies. Mix the lowfat sour cream, mayo, rice vinegar, sugar, soy, sesame oil and pour over veggies. Add in the mint.
- Note: if you only have sufficient mint for the tuna it's okay to skip it in the slaw. Add in broccoli slaw as needed, also more lowfat sour cream and mayo as needed. Cover and chill for several hrs or possibly over night before serving.
- Serving Ideas : I served this with a simple saute/fry of chopped vidalias, garlic gloves (2), fresh spinach (almost a full 10 ounce 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 which I've made and changed so many timesI do not remember where it came from originally. I'm sure it doesn't resemble the original anyway."
- NOTES : NA is not exact...but it's close. This is soooo good. I'm sure you could make it with salmon too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 6 servings | |
| Calories 231 | |
| Calories from Fat 127 | 55% |
| Total Fat 14.32g | 18% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 315mg | 13% |
| Potassium 355mg | 10% |
| Total Carbs 10.71g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 7.69g | 5% |
| Protein 14.58g | 23% |
