Fresh Vegetable And Tuna Wrap With Srircha-Sesame Mayo

This quick and balanced lunch {as described by its creator, Dr Weil}, is really outstanding.  I fancy myself a decent wrap creator but this one is extra special because it includes super-healthy cabbage and, as of today, the best condiment I have ever tasted. I often make the old sriracha-mayo sauce at home for sushi but this addictive sauce is additionally dressed with sesame oil and soy sauce.  Looking forward to using it in other recipes but until then is one delicious lunch...and one that will travel well.  Brown bag lunches, picnics, road trips.

{note:  although fresh tuna is the best, you can use canned if you are in a rush and still enjoy a great wrap}

Fresh Vegetable And Tuna Wrap With Srircha-Sesame Mayo

- for the tuna:

3/4 c olive oil

12 oz fresh tuna

1 t salt

- for the wrap:

4 tortillas {look for sprouted grain or whole grain}

sliced cucumber

1/2 c grape tomatoes, halved

1 Haas avocado, peeled, pitted and sliced

1 c shredded napa cabbage

2 small scallions, sliced on a diagonal

12 sprigs of cilantro

- for the sauce:

1/2 c vegenaise

2 t sriracha, or more to taste {I used a generous 1 T}

1/2 t sesame oil

1/2 t low sodium soy sauce

Preheat the oven to 375 degrees.

Brush the tuna lightly with oil on both sides and season with salt and pepper. Pour the oil in a baking dish {*} and then add the tuna and bake for 15-20 minutes until cooked through. Using a fork, flake the fish into large chunks and let cool.

To make the sauce, combine all ingredients in a bowl. Cover and refrigerate until needed.

To assemble the wraps, lay 4 tortillas on a work surface. Spread desired amount of sauce all over the tortillas, leaving a 1" border. Divide the tuna among the tortillas, arranging it in a strip in the center, leaving an inch at each end tuna-free. Follow with the cucumber, tomatoes, avocado, cabbage, scallions and cilantro. Roll up the tortillas {I like to use a spoon when rolling to keep the ingredients in the center}. Cut in half and serve.

Source:  Adapted from True Food cookbook