Ahi Tuna Lettuce Wraps with Soy-Sesame-Lime Sauce

October 20, 2024

Ahi Tuna Lettuce Wraps

Cooked yellowfin tuna, crunchy vegetables and avocado fill soft lettuce cups, with a soy-sesame-lime sauce served on the side. Dry lettuce and last-minute assembly help the wraps hold their shape.

Makes: 8 lettuce cups, serving 4 as a light meal. Preparation: about 20 minutes, plus thawing if needed. Cooking time depends on the thickness of the fish.

Ingredients

Tuna and Lettuce Cups

1 lb yellowfin tuna steaks
1 tablespoon neutral cooking oil
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon finely grated fresh ginger
8 large butter lettuce leaves, washed and thoroughly dried
1 cucumber, cut into thin strips; remove watery seeds if needed
1/2 red bell pepper, thinly sliced
1/4 cup shredded carrot
1 avocado, sliced just before assembly
1 tablespoon sesame seeds, optional

Dipping Sauce

2 tablespoons soy sauce
1 tablespoon fresh lime juice, plus more to taste
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey
1 small garlic clove, finely minced
1 teaspoon sriracha, optional, or to taste

Instructions

Prepare the vegetables and sauce. Cut the vegetables before handling raw fish. Whisk the dipping sauce ingredients in a separate bowl and refrigerate. Keep this sauce separate from raw tuna and utensils used on it.
Prepare the tuna. Thaw frozen fish in the refrigerator following its package directions, including any instructions about removing wrapping. Pat dry. Combine the teaspoon each of soy sauce, sesame oil and ginger, then spread over the tuna.
Cook. Heat the neutral oil in a heavy skillet over medium-high heat. Brown the tuna on both sides, then lower the heat if needed to finish the center without burning the outside. Cook to 145°F internally, measuring the thickest part with a thermometer.
Slice. Transfer the cooked fish to a clean board and slice across the grain. Divide evenly among eight lettuce leaves.
Assemble. Add cucumber, pepper, carrot and avocado. Sprinkle with sesame seeds if using. Serve promptly with the dipping sauce on the side.

The cooking target follows FoodSafety.gov guidance for fish. A fixed one- or two-minute sear is not a reliable endpoint for every steak, and a “sushi-grade” label does not guarantee safety for an undercooked center.

Variations and Preparation Tips

Romaine leaves can replace butter lettuce. Add radish, shredded cabbage or mango for variety; cooked rice or rice noodles make the meal more substantial. Keep sauce and fillings separate until serving so the leaves stay crisp. Prepare vegetables and sauce ahead if convenient and keep them refrigerated.

This recipe contains fish, soy and sesame; standard soy sauce may also contain wheat. Use products specifically labeled gluten-free if required. Honey, sauces and toppings affect carbohydrate content, so this recipe does not make a blanket keto claim.

Choosing Tuna for the Wraps

Use Frozen Yellowfin Tuna Steaks or portion Frozen Yellowfin Saku Blocks to suit the recipe. Both offer 5 lb and 10 lb total order options; this recipe uses 1 lb. Check the actual piece sizes and packaging before dividing an order.

For another handheld meal, try ahi tuna steak burgers. Read the yellowfin guide or browse the Tuna Collection for other formats.