Ahi Salad on Frizzled Rice Paper

Prep Time: 15 mins | Cook Time: 5 mins | Course: Dinner | Serves: 4

Fried rice paper boats for sesame lime dressed ahi tuna, avocado, cucumbers, green onions, and a topping of sriracha mayonnaise.

¼ cup olive oil

2 Tbsp sesame oil, divided

4 sheets of rice paper wrappers (for spring rolls)

3 cups ahi tuna, diced

1 lime, juiced

Salt and pepper, to taste

1 Tbsp sesame seeds 

1 avocado, diced 

2 Persian cucumbers, sliced 

2 green onions, chopped 

½ cup cilantro, chopped 

¼ cup mung beans

Sriracha Mayonnaise:

¼ cup mayonnaise 

Sriracha or other hot sauce, to taste

In a large skillet, preheat olive oil and 1 Tbsp sesame oil over medium-high heat. Fry rice wraps until they are frizzled, turning the heat down a bit if they start to burn. Remove to a plate. Stir fry ahi for about 1 minute, it will still be rare in the middle. Remove fish to a bowl and sprinkle with lime juice, the remaining tablespoon of sesame oil, salt, pepper, and sesame seeds. 

Divide avocado into rice boats, then top with ahi, cucumbers, green onions, cilantro, and mung beans. 

Whisk mayonnaise and Sriracha together and dollop on top of salads.