Asian Tuna Lettuce Wraps
Teriyaki infused tuna with myriad diced vegetables
Equipment
- Wok or Deep Pan
Ingredients
- 2 tbsp. Coconut Oil, divided
- 1 tbsp. Sesame Oil, divided
- 1 lb. Fresh Tuna Filet, yellowfin or better
- 1 Sweet Onion, small, diced
- 1 Red Bell Pepper, diced
- 1 large Carrot, diced
- 2 Cayenne Peppers, fresh or Cayenne powder to taste (we grow ours)
- 1 clove Garlic, diced Large
- 1 Zucchini, diced
- 1 can Water Chestnuts Approx. 8 oz
- ΒΌ cup Teriyaki
- 1 tbsp. Fish Sauce
- 1 tbsp. Toasted Sesame Seeds
- 1 tbsp. Green Onion, chopped
- 1 head Bibb Lettuce
- Salt and Pepper, to taste mainly to season tuna steak
Instructions
- In a wok or deep walled pan heat half the coconut and sesame oils over medium heat. Reserve the other half for later. Season both sides of the tuna steak with salt, pepper and a drizzle of teriyaki.
- Sear the tuna steak on both sides, 1-2 minutes on each side. Remove tuna steak from pan and set aside, lightly cover with foil.
- In the same pan, add the rest of the coconut and sesame oils. Add the onion, bell pepper, carrot, and cayenne. Stir fry/saute for 3 - 4 minutes, stirring occasionally. Add the garlic and saute another minute, or until fragrant.
- Stir in the zucchini, teriyaki, and fish sauce and cook for another 2 - 3 minutes. Add the water chestnuts. Cook until initial vegetables are a little soft but still have a bite while water chestnuts are still crunchy (another 1 - 2 minutes). While the vegetables are cooking cut the tuna steak into similar sized cubes as all of the other ingredients. Add back into the pan, stir in to mix well, and remove from heat. Sprinkle with sesame seeds.
- Top with green onion and plate over cups of Bibb lettuce.
