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Asian Tuna Wrap

Menu PartSandwich/Wrap
Cuisine TypeAmerican
Asian Tuna Wrap

Rusty Bucket Restaurant & Tavern

Columbus, Ohio

Seared fresh tuna makes a welcome alternative to tuna salad in a sandwich wrap. Even though each wrap uses just one-third cup of vegetable mixture, the recipe yields enough to cover lunch service. Any surplus can be stored in the refrigerator for the next day.


2 1/4 cups carrots, matchstick
2 1/4 cups cucumber, julienned
1 1/2 cups red pepper, julienned
1/3 cup red onion, julienned
3 green onions, bias cut
4 cups crisp bean sprouts
3 oz. cilantro, julienned
3 tbsp. sesame seeds

Tuna wrap
2 1/2 oz. sticky rice
1 spinach tortilla
2 tbsp. wasabi mayonnaise
3 oz. seared tuna
1/3 cup vegetable mix
1/2 oz. soy glaze
1 oz. ponzu sauce
2/3 cup tomato cucumber salad


  1. For veggies: Slice all vegetables; mix with bean sprouts, cilantro and sesame seeds. Refrigerate until ready for use.
  2. For wrap: Prepare rice as directed. Cut sides off spinach tortilla and spread wasabi mayo from side to side. Sprinkle and pat rice onto tortilla. Line tuna straight across tortilla. Toss 1/3 cup vegetable mix with glaze and place in the front end of tortilla.
  3. Gently roll the wrap, cut diagonally and serve with ponzu sauce and a side of tomato cucumber salad.

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