Spicy tuna poke lettuce wraps

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Servings: 4
Course: Main Course
Cuisine: Asian-inspired, Hawaiian
Ingredients Equipment Method Notes

Spicy tuna poke lettuce wraps

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Ingredients
  

Tuna and Marinade
  • 1 pound sushi-grade yellowfin tuna
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha sauce or sambal oelek
  • 1 lime for juice plus wedges for serving
  • 1 teaspoon brown sugar
  • Tuna
Aromatics & Fillings
  • 2 scallions (green onions)
  • ½ avocado
  • ½ cucumber
Lettuce and Base
  • 1 head butter lettuce
  • 1 cup cooked white rice
Crunch & Garnish
  • ¼ cup roasted macadamia nuts
  • Sesame seeds for garnish

Equipment

  • Medium mixing bowl
  • Sharp knife / cutting board
  • Measuring spoons

Method
 

Prep
  1. Dice the tuna into bite-sized pieces.
  2. In a medium bowl whisk together the soy sauce, sesame oil, Sriracha sauce, lime juice and brown sugar.
  3. Transfer the diced tuna to the marinade. Let the tuna sit in the marinade for a few minutes while you finish prepping the rest of the ingredients.
  4. Thinly slice the scallions (green onions).
  5. Seed and dice the cucumber.
  6. Dice the avocado.
  7. Rinse the butter lettuce and separate the leaves.
  8. Roughly chop the roasted macadamia nuts.
Do
  1. Add half of the diced cucumber, diced avocado and sliced scallions to the marinated tuna. Toss gently to combine.
  2. Fill each butter lettuce cup with a tiny bit of cooked white rice.
  3. Add a small mound of the spicy tuna mixture to each cup.
Finish
  1. Top with the remaining cucumber, avocado and scallions.
  2. Sprinkle with the chopped roasted macadamia nuts and sesame seeds.
  3. Serve the lettuce wraps with extra lime wedges.

Notes

These spicy tuna poke lettuce wraps are best enjoyed fresh. The quick marinade keeps the tuna tender and flavourful while the roasted macadamia nuts add rich, filthy crunch.

Level-up ideas:

  • Add a sprinkle of furikake for extra savoury crunch.
  • Include thinly sliced jalapeño for more heat.
  • Drizzle with a touch of spicy mayo on top.

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