Nori Spicy Tuna Salad Wrap

I think I mentioned that I tried some other bloggers recipes recently. The first was a Nori Salad Wrap that Aylin at Glow Kitchen shared on her blog. Such a smart idea. I loved the salty sea flavor of the nori with the salad ingredients. But the best part was the drizzle of the soy and tahini. I LOVED IT! The sesame soy combo was so good. It made a great toasty and salty dressing for this wrap. I will definitely make this wrap again and again.

The second blogger recipe I tried was a Spicy Tuna Salad that Caroline shared on her blog Pickled Plum. I was looking for a a new protein for another Sushi Salad. This did not disappoint. I love her spicy twist on tuna salad. It really elevated plain canned tuna. It would be great in a sushi salad, a lettuce wrap, sandwich, stuffed into a tomato or just with crackers. I am definitely going to make another sushi salad soon with this as the star ingredient.

But first I was inspired to mash up these two great recipes into my own Nori Spicy Tuna Salad Wrap. I used some leftover grilled tuna from my Baja Beach Fish Tacos. I mixed it with mayo, Sriracha, sugar, rice vinegar and a touch of sesame oil for my filling. Then I wrapped it up with crisp veggies in a nori sheet. It was delicious! Spicy, salty, fresh, crunchy and a little messy. That last two bites of each roll was all over my fingers. It's okay, it is a finger licking good wrap. So no worries, just sit down with a stack of napkins.

Nori Spicy Tuna Salad Wrap

Serves 1

Ingredients

1 Tbsp. mayonnaise

1 to 2 tsp. Sriracha sauce, or to taste

1/2 tsp. sugar

Splash of rice vinegar

1 or 2 drops sesame oil

5 oz. canned light tuna or leftover grilled tuna

1 green onion, chopped fine

1 nori seaweed sheet

1 romaine lettuce leaf

Carrots, shredded

Cucumber, julienned

Directions

Mix mayo, sriracha, sugar, vinegar and sesame oil together in a small bowl. Add tuna and green onion stir to combine.

Place nori shiny side down on a flat surface. Place lettuce leaf on the bottom of the nori. Top with carrots, cucumber and tuna mixture. Roll up, cut in half and serve.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Monday
The Tumbleweed Contessa: What'd You Do This Weekend?
Carole's Chatter: Food on Fridays - Leftovers