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The Sunburnt Tuna

sunburnt tuna

Inspired by a spicy tuna roll, this wrap can be made using more accessible (and economical) canned tuna. Don’t like the spice? Try replacing the mayo and chili sauce with a thick teriyaki sauce.

  • Duration
  • Cook Time
  • Prep Time
  • 4 wraps ServingsServings


  • 2 5-ounce cans of chunk albacore tuna in water, drained
  • 2 tablespoons mayonnaise
  • 4 teaspoons (or, to suit taste) chili sauce, such as sriracha
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon onion powder
  • 1 cup sushi rice
  • 1 tablespoon seasoned rice vinegar (or, 1 tablespoon unseasoned rice vinegar, 2 teaspoons sugar, and ½ teaspoon salt)
  • 1 cucumber, cut into spears
  • 1/2 cup carrot shreds
  • Pea shoots (optional)
  • Spinach tortillas


1 Prepare rice according to package directions. While still hot, sprinkle rice vinegar over rice, and toss to combine. Set aside.
2 In a small bowl, combine tuna, mayonnaise, chili sauce, sesame oil and onion powder.
3 Take about a quarter of the sushi rice (about a scant 1/2 a cup) and press it down onto a tortilla, as if making sushi.  (It may help to use a piece of plastic wrap for this, to prevent the rice from sticking to your fingers.) Spoon a quarter of the tuna mixture in a line, a little bit off center. Top tuna with vegetables, and roll wrap around the tuna-vegetable filling by folding up the bottom end and then rolling the wrap width-wise.

As seen in Joy of Kosher with Jamie Geller Magazine - (Bitayavon Summer 2012) - Subscribe Now.

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