More Nigella recipes

Tuna and Crab and Avocado Wraps

by Nigella. Featured in NIGELLA EXPRESS

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Introduction

I have never really thought of myself as a person who could wrap, fold or fiddle about with food or felt that way inclined. But you know, when you get into it, it's really quite OK — actually, more than OK. These wraps are curiously relaxing to assemble and everyone is always bowled over by them. They're a very good way of injecting a little zing into the proceedings without having to slave for hours over a hot hob.

I have added the option of the crab wraps as I do understand not everyone is happy working with or even eating raw tuna. But please try those, too: they are actually a very unspooky experience. Just be sure to ask a fishmonger for sashimi-grade tuna and buy it the day you want to eat it.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

NIGELLA EXPRESS

2007

Buy Now

Tuna and Crab and Avocado Wraps — Photo by Lis Parsons

As featured in

NIGELLA EXPRESS

2007

Buy Now

Ingredients

Makes: 6 pieces

Metric Cups

For the Tuna Wraps

1 teaspoon mayonnaise
½ teaspoon wasabi paste
2 drops sesame oil
1 soft flour tortilla wrap
½ carrot (peeled and cut into matchsticks)
¼ cucumber (halved lengthways deseeded and cut into matchsticks)
75 grams sashimi-quality tuna fillet (sliced into 3mm x 2cm rectangles)

For the Crab and Avocado Wraps

70 grams white crab meat
1 teaspoon mayonnaise
½ teaspoon wasabi paste
2 drops sesame oil
½ avocado
4 tablespoons finely shredded iceberg lettuces
1 squeeze fresh lemon juice
1 soft flour tortilla wrap

For the Tuna Wraps

1 teaspoon mayonnaise
½ teaspoon wasabi paste
2 drops asian sesame oil
1 soft flour tortilla wrap
½ carrot (peeled and cut into matchsticks)
¼ cucumber (halved lengthways deseeded and cut into matchsticks)
3 ounces sashimi-quality tuna fillet (sliced into 3mm x 2cm rectangles)

For the Crab and Avocado Wraps

½ cup white crab meat
1 teaspoon mayonnaise
½ teaspoon wasabi paste
2 drops asian sesame oil
½ avocado
¼ cup finely shredded iceberg lettuces
1 squeeze fresh lemon juice
1 soft flour tortilla wrap

Method

For the tuna wraps:

Whisk together the mayonnaise, wasabi and sesame oil in a small bowl, and paint the tortilla wrap with this mixture on one side.
Arrange a row of carrot sticks horizontally 2-3cm / ¾ inch-1¼ inches up from the bottom of the wrap in front of you.
Arrange the cucumber on top of the carrot in the same way, or as best as you can — it may slip down a little.
Top with the slices of tuna, also laid horizontally as this makes it easy to wrap up.
Roll up the wrap as tightly as you can, starting from the bottom. You want to end up with a shape resembling a fat Cuban cigar.
Cut across the rolled wrap diagonally to make 3 pieces.

For the crab and avocado wraps:

Put the crab meat into a bowl, add the mayonnaise, wasabi paste and oil, and stir to mix.
Lay the wrap in front of you and put the crab meat in a horizontal line 2-3cm / 1 inch up from the bottom of the wrap.
Take the avocado half, still with skin on, and scoop out the flesh in half-teaspoonful curls, laying these on top of the line of crab meat.
Sprinkle the lettuce in a neat line on top of the avocado, and then spritz with the lemon juice.
Roll up tightly from the bottom, to form a fat cigar shape and then slice on an angle into three.

For the tuna wraps:

Whisk together the mayonnaise, wasabi and asian sesame oil in a small bowl, and paint the tortilla wrap with this mixture on one side.
Arrange a row of carrot sticks horizontally 2-3cm / ¾ inch-1¼ inches up from the bottom of the wrap in front of you.
Arrange the cucumber on top of the carrot in the same way, or as best as you can — it may slip down a little.
Top with the slices of tuna, also laid horizontally as this makes it easy to wrap up.
Roll up the wrap as tightly as you can, starting from the bottom. You want to end up with a shape resembling a fat Cuban cigar.
Cut across the rolled wrap diagonally to make 3 pieces.

For the crab and avocado wraps:

Put the crab meat into a bowl, add the mayonnaise, wasabi paste and oil, and stir to mix.
Lay the wrap in front of you and put the crab meat in a horizontal line 2-3cm / 1 inch up from the bottom of the wrap.
Take the avocado half, still with skin on, and scoop out the flesh in half-teaspoonful curls, laying these on top of the line of crab meat.
Sprinkle the lettuce in a neat line on top of the avocado, and then spritz with the lemon juice.
Roll up tightly from the bottom, to form a fat cigar shape and then slice on an angle into three.

Additional Information

For both these recipes I've given the basic unit of wrap; that's to say, amounts are sufficient to fill 1 tortilla, which in turn will yield 3 pieces once rolled and cut.

MAKE AHEAD / STORE:
The carrot, cucumber and lettuce can be prepared the night before. Put in an airtight container, cover with a just-damp piece of kitchen paper (paper towel) and store in the fridge. The wraps can be assembled 3-4 hours ahead and wrapped in food wrap, but they must be kept refrigerated at all times. Unwrap and cut just before serving.

For both these recipes I've given the basic unit of wrap; that's to say, amounts are sufficient to fill 1 tortilla, which in turn will yield 3 pieces once rolled and cut.