Tuna and Crab Wraps

Light bites packed with fresh crab or tuna and creamy avocado.

  • Preparation Time25 mins
  • Serves4
  • DifficultyEasy

For the tuna wraps

1/2 tsp wasabi paste
1 tsp mayonnaise
1 or 2 drops sesame oil
1 soft flour tortilla wrap
Quarter cucumber, halved lengthways, seeded, cut into matchsticks to give 110g
85g tuna, sliced into 1/5-by-1/2cm rectangles

For the crab and avocado wraps

110g white crabmeat
1 tsp mayonnaise
1/2 tsp wasabi paste
1 or 2 drops sesame oil
1/2 avocado
Squeeze lemon juice
60g finely shredded iceberg lettuce
1 soft flour tortilla wrap
Tuna wraps:

1) Whisk together the mayonnaise, wasabi and sesame oil in a small bowl, and paint the tortilla wrap with this mixture on one side.

2) Arrange a row of carrots horizontally 2-3cm 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 three pieces.

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 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 three pieces.

**The two recipes combined make six pieces.

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