Hawaiian Tuna Wraps Recipes

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TUNA FISH WRAPS



Tuna Fish Wraps image

A friend of mine gave me this recipe and it is just delicious! Give it a try with chicken too and use it just on lettuce as a salad. It is easy and good.

Provided by Blackwidow

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 2

Number Of Ingredients 13

2 (5 ounce) cans tuna, drained
½ large carrot, shredded
⅓ cup chopped golden raisins
⅓ cup chopped peanuts
¼ cup chopped red onion
¼ cup chopped red bell pepper
¼ cup finely chopped fresh cilantro
1 tablespoon chopped canned jalapeno peppers, or to taste, juice reserved
⅓ cup mayonnaise
⅓ cup cream cheese, softened
½ lime, juiced
¼ teaspoon curry powder, or to taste
2 large flour tortillas

Steps:

  • Combine tuna, carrot, raisins, peanuts, red onion, red bell pepper, cilantro, and jalapeno peppers in a bowl.
  • Stir mayonnaise, cream cheese, lime juice, curry powder, and jalapeno juice (to taste) together in a separate bowl; mix into tuna mixture until evenly combined. Spread tuna mixture onto tortillas and roll tortilla around filling. Refrigerate wraps for 1 hour before slicing.

Nutrition Facts : Calories 1042.7 calories, Carbohydrate 76.4 g, Cholesterol 94.2 mg, Fat 62 g, Fiber 7.1 g, Protein 49.4 g, SaturatedFat 16.4 g, Sodium 1179 mg, Sugar 22.1 g

HAWAIIAN TUNA WRAPS



Hawaiian Tuna Wraps image

Use whole wheat or flavored tortillas for a twist. Tuna, cream cheese, crushed pineapple, salted sunflower seeds, parsley and curry powder make up this tasty wrap. Can be frozen.

Provided by Olha7397

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (6 ounce) can water packed chunk light tuna, drained (170 g)
4 ounces cream cheese, softened (125 g)
3/4 cup drained crushed pineapple (175 mL)
1/4 cup salted sunflower seeds (50 mL)
1 tablespoon chopped fresh parsley (15 mL)
1/2 teaspoon curry powder (2 mL)
6 small tortillas

Steps:

  • In a bowl using electric mixer, combine tuna, cream cheese, pineapple, sunflower seeds, parsley and curry powder; mix until well blended.
  • Spoon about 1/3 cup filling onto each tortilla. Roll up. Makes 6 wraps.
  • TO FREEZE: Wrap well with plastic wrap, over wrap in heavy foil. Freeze for up to 6 weeks.
  • TO SERVE: Thaw in refrigerator overnight. Or pack frozen in lunch bag in the morning; eat at noon, when thawed.
  • The Best Freezer Cookbook.

Nutrition Facts : Calories 296, Fat 13.4, SaturatedFat 5.4, Cholesterol 29.3, Sodium 445.3, Carbohydrate 30.3, Fiber 2.4, Sugar 5.6, Protein 14

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE



Chef John's Hawaiian-Style Ahi Poke image

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Categories     Seafood     Fish     Tuna

Yield 4

Number Of Ingredients 11

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

Steps:

  • Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
  • Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
  • Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g

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