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Thai Tuna Wraps With Creamy Asian Coleslaw

Thai Tuna Wraps With Creamy Asian Coleslaw is built on Tuna Yellowfin, Hoisin Sauce, Plum Sauce, Red Wine Vinegar, and Dark Sesame Oil. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3/4 lb
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tsp
• 1/4 cup
• 6
• 2 cup
• 1
• 1/2
• 1/2
• 1
• 1/2
• 1 clove
• 4 tbsp
• 1/4 cup
• 1/4 cup
• 3 tbsp
• 1 tsp
• 2 tsp
• 1 tsp

Method (preview)

1. 1

   Marinate tuna in Lawry's marinade for up to 24 hours.

2. 2

   If you don't have Lawry's just mix some soy, sherry, sugar and ginger to taste.

3. 3

   Prepare a grill.

4. 4

   Remove tuna from marinade.

5. 5

   Spray the grill grate and the tuna with vegetable cooking spray.

6. 6

   Cook until outside is seared and inside is heated.

7. 7

   Bring to room temp and shred or chunk the tuna.

8. 8

   Mix together the hoisin, plum sauce (we like LeeKumKee brand,

9. 9

   To prepare coleslaw: Peel and seed the cucumber.

10. 10

    Shred it along with the cucumber.

11. 11

    Unless there is a lot of water you don't need to drain.

12. 12

    Place the cucumber and zucchini in a bowl with the broccoli slaw and grated carrot.

13. 13

    Drop the garlic through the feed tube of the food processor.

14. 14

    Add the onion and red bell pepper and mince.

15. 15

    Combine with the other veggies.

16. 16

    Mix the sour cream, mayo, rice vinegar, sugar, soy, sesame oil and pour over veggies.

17. 17

    Add the mint.

18. 18

    Add broccoli slaw as needed, also more sour cream and mayo as needed.

19. 19

    Cover and refrigerate for several hours or over night before serving.