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Ahi Tuna Lettuce Wrap Tacos

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Recipe by Jessica Siegel

 

Serves 4
 

'm obsessed with these delicious, summery lettuce wrap tacos right now! They are so fast and easy to make but they feel like a special treat. For a quick weeknight dinner, serve the tacos with my Summer Watermelon and Cucumber Salad. The ingredients used here were inspired by my July Nutrition Notes newsletter about nutrition for skin health. Our wild-caught fresh ahi tuna contains omega-3 fats, which can help keep skin supple and hydrated.

Ingredients:

  • ¼ cup Flanigan Farms pepitas (pumpkin seeds)
  • 16 ounces 1 ¼-1 ½-inch thick ahi tuna steaks (2 steaks)
  • 2 tablespoon Napa Valley organic olive oil, divided
  • ½ teaspoon ground cumin
  • ½ teaspoon Le Saunier de Camargue fleur de sel sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground turmeric
  • 1 head Organic Selects living green butter lettuce, large outer leaves washed and dried
  • 8 teaspoons Primal Kitchen chipotle lime mayo
  • ½ large ripe, but firm avocado sliced into 8 thin wedges
  • ½ cup Field Fresh mango salsa 
  • 16 sprigs cilantro, stems snapped off
  • 4 lime wedges

 

Directions:

  1. Toast the pumpkin seeds in a large nonstick pan over medium heat until puffed up, about three minutes.  Set aside to cool.
  2. Wipe out the cooled pan and add one tablespoon olive oil.  Brush remaining tablespoon of olive oil on all sides of the tuna.  In a small ramekin, mix together the cumin, salt, pepper, cayenne, and turmeric.  Spread seasoning in a flat bottomed dish, like a rimmed soup bowl, and press both the tops and bottoms of the tuna steaks into the seasoning to coat well, press any remaining spices into the exposed sides of the steaks.  Heat pan over medium-high heat; add the tuna and cook one to 1 1/2 minutes (depending on thickness); flip over with tongs and cook about one more minute.  The tuna should still be red in the middle.  Remove from pan and let rest for about three minutes.  Slice tuna perpendicular to the striation lines into 1/2-inch thick slices for a total of 16 slices. 
  3. Place lettuce cups on a large platter.  Spread one teaspoon of chipotle lime mayo from the center outwards on each leaf.  Place two slices of tuna into each of eight lettuce cups.  Top each with one slice avocado, one tablespoon mango salsa, a sprinkling of pumpkin seeds, two cilantro sprigs, and a squeeze of lime.  Enjoy with your hands or with a knife and fork.

 

Two tacos contain:

Calories

330

Fat

19g

Saturated Fat

3g

Trans Fat

0g

Cholesterol

40mg

Sodium

270mg

Total Carbohydrate

8g

Dietary Fiber

3g

Sugars

3g

Protein

30g

Vitamin A

28% DV

Vitamin C

27% DV

Calcium

3% DV

Iron

15% DV