Week 5, Meal 2: Sesame-crusted ahi tuna wrap with cucumber and carrot salad, watercress, avocado, honey rice wine vinaigrette and wasabi ginger aioli

I’m enjoying the clean, bright flavors of Chef Brian’s menu for Week 5.

The biting ginger and spicy wasabi bring to life the beautiful ahi tuna, avocados and cucumber in Week 5, Meal 2: Sesame-crusted ahi tuna wrap with cucumber and carrot salad, watercress, avocado, honey rice wine vinaigrette and wasabi ginger aioli.

As if the taste of this beauty wasn’t enough, the fact that it’s a quick one to put together only sweetens the pot.

The Recipe (Yield: 2 servings)

2 whole wheat lavash wraps
cooking spray
8 oz. ahi tuna, sushi grade
1 1/2 T sesame seeds (says Brian: “It don’t matter if they’re black or white” (or mixed)”)
1/2 cucumber, seeds removed, julienne
1 carrot, peeled, julienne
1 1/2 t honey
1 1/2 t rice vinegar
1 t vegetable oil
1 bunch watercress, leaves removed and cleaned
1 small avocado, diced
2 T non fat or low-fat mayo
1 T pickled ginger
1 t prepared wasabi

Start by prepping your vegetables. For this recipe that means giving the julienne chop to 1 carrot (how to) …

… and 1/2 cucumber (how to).

You should also rinse and and spin dry 1 bunch of watercress. Chef Brian says to remove the leaves, but if you leave some stem, you’ll be just fine.

As the last step in the prep process, dice 1 small avocado (how to) and be really careful when you’re cutting it up!

In a bowl, toss carrot and cucumber slices with 1 1/2 t of honey, 1 1/2 t of rice vinegar and 1 t of vegetable oil.

In a blender, combine 2 T of non fat or low-fat mayo, 1 T of pickled ginger and 1 t of prepared wasabi.

Take your tuna and roll it around in 1 1/2 T of sesame seeds, and, as Chef Brian puts it, “it don’t matter if they’re black or white.” Heat a pan to medium-high heat, give it a shot of cooking spray and cook your tuna, about 30 seconds per side.

To plate, lay out 1 lavash wrap and dress it with 1 T of wasabi and ginger aoili. Top it with 4 oz. of tuna, 1/2 avocado, 1/2 cup of carrot/cucumber mixture and as much watercress as you want. If you’re lavash is pliable, roll it like a burrito. Mine kind of broke apart a little, so I just wrapped it up and held stuff in as I was eating.

Didn’t change the taste, which was d-licious, as always.

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7 thoughts on “Week 5, Meal 2: Sesame-crusted ahi tuna wrap with cucumber and carrot salad, watercress, avocado, honey rice wine vinaigrette and wasabi ginger aioli”

  1. Sushi lovers indulge! This kickin’ fish dish caught me off guard with it’s perfect wasabi ginger aoili blend balancing the sesame ahi and avocado. Compliments to the distant chef Brian and in kitchen chef Niyaz. Dinner was delicious! Thank you!

  2. Wow, as I’ve been following your blog and your progress, I’ve been impressed! Cooking and losing weight…. I know the cooking takes time and planning, but when you do it regularly and it becomes more of a routine, it’s easier to incorporate in your day to day life. I think you are also showing us how important it is to stay away from fast foods and convenience foods and eat good, wholesome meals.

    1. Thanks Jan! That’s really the goal, just to show people that it’s not that hard, though it does require dedication and effort.

      And honestly, a lot of my bad cravings and habits are slowly eroding, which is nice, and was a necessity for me I think.

      People keep asking all the time if I can or can’t eat something, if it is low fat or not, etc. but I’m just trying to show that real, natural food, in proper portions can get you to the weight you want to be at.

      But I won’t lie. The dedication and work that goes along with this blog can totally be a pain in the ass sometimes!

    1. Rebecca: In South County, I went to Henry’s Farmers Market in Mission Viejo. They have good lookin’ seafood there.

      You can also try El Toro Gourmet Meats, though that will be a little pricier probably. Also, the Asian markets in Irvine will have sushi grade ahi, if that’s not too far for you. Whole Foods in Laguna Beach too, likely.

  3. This was a good recipe .
    Had to substitute arugula for the watercress.
    Cut the sauce in half for the wife since she Is a wasabi pussy.
    Really tasted the sesame, and cooked the tuna perfect.
    Used 6in low carb tortillas.
    Loved the sauce!

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