Name: Ahi Poke Crunch Wrap
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 1 serving
Ingredients: 1 ice-cream scoop of steamed white rice; One 12-inch flour tortilla; 1 small handful mixed greens; 1 tostada; Ahi Tuna Poke, recipe follows; Pickled ginger, for garnish; Serving suggestions: wasabi, spicy mayonnaise and teriyaki sauce; 1 pound sushi-grade ahi tuna, cut into 1/4-inch cubes; 2 tablespoons chile paste; 1 tablespoon grated ginger; 1 tablespoon sesame oil; Kosher salt

Directions

Scoop the rice onto the tortilla. Top with the mixed greens, followed by the tostada. Place some Ahi Tuna Poke on the tostada, and top with a few pieces of pickled ginger. Add about a tablespoon each of wasabi, spicy mayonnaise and teriyaki. Wrap up like a burrito.

Ahi Tuna Poke:

In a bowl, mix together the tuna, chile paste, ginger, sesame oil and a pinch of salt.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Recipe courtesy of Big and Little's, Chicago, IL

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