When I lived in Dallas, I worked for our family’s business—a men’s clothing store and my dad was my boss. One of the biggest perks was that he’d frequently take me out for lunch and never made me pay. Our main spot was a Vietnamese restaurant, but another one of my favorites was a little place not far from the shop called Dive.
Every time we’d go, I’d order the seared tuna wrap which came with a crunchy slaw and coconut rice. It was delicious. Honestly, I’d completely forgotten about it, but randomly, it popped into my head the other day, and I was suddenly craving it. That’s where the inspiration for this recipe came from!
Most of the ingredients are the same and can be prepped before hand and heated up just before you assemble the wraps. I’ve been trying to eat less gluten when I can and substituting collard greens for a traditional tortilla kept this dish super light and refreshing! My one suggestion would be to add a little more of the vinaigrette to the wrap for a tangy punch of citrus and ginger!
What restaurant foods do you find yourself craving? Have you tried recreating healthier versions at home?
1 broccoli stalk, julienned
1 carrot, julienned
1/2 cucumber (seeds removed), julienned
1/8 red cabbage thinly sliced
2 Tbsp chopped cilantro
2 cloves garlic, minced
1 Tbsp freshly grated ginger
2 Tbsp soy sauce
3/4 lime, juiced
1 Tbsp sesame oil
1/8 tsp sriracha
1 cup long grain brown rice
1 cup coconut milk
1 cup water
1/4 tsp salt
1 piece ahi tuna
collard green leaves, stemmed
avocado, sliced thin
- Combine all slaw ingredients in a bowl. Toss to mix.
- In a small bowl, combine all dressing ingredients, whisk to combine. Set aside until ready to serve.
- Meanwhile, cook coconut rice according to directions, typically about 40 minutes.
- Season your tuna with salt, pepper and sesame.
- Heat a skillet over very high heat. Sear tuna on both sides for 2 minutes, or until desired doneness. Let rest for a few minutes and slice thinly.
- Toss the dressing with the slaw.
- To assemble wraps, dip collard green flat into boiling water for just a few seconds, until pliable.
- Lay the leaf flat and add coconut rice, add a spoonful of slaw, avocado slices and a few pieces of seared tuna. Drizzle extra dressing on if desired. Fold like a burrito and cut in half and serve a green salad or fresh fruit.