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Recipe courtesy of Nigella Lawson

Tuna and Crab Wraps/Crab and Avocado Wraps

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  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 to 6 servings
I have never really thought of myself as a person who could wrap, fold or fiddle about with food or ever felt that way inclined. But you know, when you get into it, it's really quite OK - actually, more than OK. These wraps are curiously relaxing to assemble and everyone is always bowled over by them. They're a very good way of injecting a little zing into the proceedings without having to slave for hours over a hot stove. I have added the option of the crab wraps, as I do understand not everyone is happy working with or even eating raw tuna. But please do try those ones, too: They are actually a very unspooky experience. Just be sure to ask a fishmonger for sashimi-grade tuna and buy it the day you want to eat it. For both the recipes below I've given the basic unit of wrap; that's to say amounts are sufficient to fill one tortilla, which in turn will yield three pieces once rolled and cut.


For the tuna wraps:

For the crab and avocado wraps:


  1. Whisk together the mayonnaise, wasabi and sesame oil in a small bowl, and paint the tortilla wrap with this mixture on 1 side. 
  2. 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. 
  3. Cut across the rolled wrap diagonally to make 3 pieces.

For the crab and avocado wraps:

  1. 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. 
  2. The 2 recipes combined make 6 pieces