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Ingredients

• For the tuna wraps:
• 1 teaspoon mayonnaise
• 1/2 teaspoon wasabi paste
• 1 or 2 drops sesame oil
• 1 soft flour tortilla
• 1/2 carrot, peeled and cut into matchsticks to give 1/2 cup
• 1/4 cucumber, halved lengthwise, seeded and cut into matchsticks to give 1/2 cup
• 3 ounces tuna, sliced into 1/16-by-3/4-inch rectangles
• 1. Whisk together the mayonnaise, wasabi, and sesame oil in a small bowl, and paint the tortilla on one side with this mixture.
• 2. Arrange a row of carrots horizontally 3/4 inch to 1 /14 inches up from the bottom of the tortilla you have in front of you.
• 3. Then arrange the cucumber on top of the carrot in the same way, or as best you can, as it may slip down a little.
• 4. Top with slices of tuna, also laying them horizontallythis makes it easy to wrap.
• 5. Roll up the wrap as tightly as you can, starting from bottom. You want to end up with a fat Cuban cigarlike roll. Cut across rolled wrap diagonally to make 3 pieces.
• For the crab and avocado wraps:
• 1/2 cup white crabmeat
• 1 teaspoon mayonnaise
• 1/2 teaspoon wasabi paste
• 1 or 2 drops sesame oil
• 1 soft flour tortilla
• 1/2 avocado
• 1/4 cup finely shredded iceberg lettuce
• Squeeze of lemon juice
• 1. Put the crabmeat into a bowl; add the mayonnaise, wasabi paste, and oil; stir to mix.
• 2. Lay the tortilla in front of you and pout the crabmeat in a line horizontally about 1 inch up from bottom of wrap.
• 3. Take the avocado half still with skin and scoop out the flesh in 1/2-teaspoon curls, laying these on top of the line of crabmeat.
• 4. Sprinkle over the lettuce in a neat line also, and then spritz with lemon juice.
• 5. Roll up tightly from bottom to form a fat cigarlike roll; slice on an angle into 3 pieces.

Description

Serious Eats