Food Network: Tuna and Crab Wraps/Crab and Avocado Wraps

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Tuna and Crab Wraps/Crab and Avocado Wraps
Recipe courtesy Nigella Lawson, 2007

Ingredients
For the tuna wraps:
1 teaspoon mayonnaise
1/2 teaspoon wasabi paste
1 or 2 drops sesame oil
1 soft flour tortilla wrap
1/2 carrot, peeled and cut into matchsticks to give 1/2 cup
Quarter cucumber, halved lengthways, seeded and cut into matchsticks to give 1/2 cup
3 ounces tuna, sliced into 1/16 by 3/4-inch rectangles

For the crab and avocado wraps:
1/2 cup white crabmeat
1 teaspoon mayonnaise
1/2 teaspoon wasabi paste
1 or 2 drops sesame oil
1/2 avocado

1/4 cup finely shredded iceberg lettuce
Squeeze lemon juice
1 soft flour tortilla wrap

For the tuna wraps:

Directions
Whisk together the mayonnaise, wasabi and sesame oil in a small bowl,
and paint the tortilla wrap with this mixture on 1 side.

Arrange a row of carrots horizontally 3/4-inch to 1 1/4-inch up from the bottom of the wrap you have
in front of you. Then arrange the cucumber on top of the carrot in the same way, or as best as you
can as it may slip down a little. Finally, top with the slices of tuna also lying them horizontally
as this makes it easy to wrap up. Roll up the wrap as tightly as you can, starting from the bottom.
You want to end up with a fat Cuban cigar.
Cut across the rolled wrap diagonally to make 3 pieces.

Ingredients

For the crab and avocado wraps:

Directions
Put the crabmeat into a bowl and add the mayonnaise, wasabi paste and
oil and stir to mix. Lay the wrap in front of you and put the crabmeat in a line horizontally
2cm/about an inch up from the bottom of the wrap. Take the avocado half still with skin and scoop
out the flesh in half teaspoonful curls, laying these on top of the line of crabmeat. Sprinkle over
the lettuce in a neat line also, and then spritz with the lemon juice. Roll up tightly from the
bottom, to form a fat cigar and then slice on an angle into 3 pieces.

The 2 recipes combined make 6 pieces