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Prescription. Wraps of Tuna and Vegetables with Soy Sauce

As this spring anda medium aggressive with days of a temperature unbearable and others where it is a good idea to take the motor-boat, better we stay at home. Then you have to eat healthy to avoid the auction chair, so I grabbed a fresh tuna, vegetables and sauce Sriracha. On today’s menu: Wraps of Tuna and Vegetables.

To make the sauce of Sesame, soy and Sriracha, we need to:

  • 1/2 cup mayonnaise
  • 2 cdtas. sauce Sriracha.
  • 1/2 tsp. of sesame oil.
  • 1/2 tsp. soy sauce, low-sodium Kikkoman.

For the Wraps of Tuna we’re going to need:

  • Olive oil.
  • Fresh tuna. A good piece of fillet of about 350 grams.
  • Salt.
  • Tortillas are sprouted. These are sold in areas and gourmet to celiácos.
  • 1 cucumber sliced in thin strips.
  • A quarter cup of peanuts.
  • Cabbage grated. I use more or less of a cup.
  • 1/2 cup of cherry tomatoes cut in half.
  • 2 onions cambray. Only the green part sliced diagonally.
  • 1 avocado in slices.
  • Coriander leaves.

The first thing we do is our sauce. And it is the most simple in the world. Only shufe all the ingredients with a stirrer balloon until it is well integrated. Refrigerate for until you are going to use.

Heat the oven to 190ºC. Bathe with a little olive oil all over the tuna and take a tray for oven. Season with salt and pepper and bake about 15 to 20 minutes. Separate the fish with a fork and let it sit.

Take a tortilla and spread a spoonful of the sauce you made and put tuna in the center. Cover with bell pepper, tomato, avocado, cabbage, onion, peanuts and cilantro. Wrap the tortilla and cut as any wrap. Serve and enjoy.

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