Tuna Lettuce Wraps

From the Story Romancing the Stove

Recipe by Andi Phillips

Makes 2 servings
The sushi-grade tuna in these spicy wraps is an excellent source of vitamins B1, B3, and B6, known to increase energy production, libido, and circulation. Ginger, curry, and Thai chili help to boost blood flow.

Sauce:
1⁄8 cup unsalted, natural peanut butter
1 tablespoon honey
½  tablespoon curry powder
1⁄4 cup lite coconut milk
1 tablespoon rice vinegar
1⁄8 cup fish sauce
6 tablespoons vegetable broth

Thoroughly whisk the sauce ingredients in a two-quart saucepan. Stir frequently over a low flame. Allow mixture to simmer and reduce for about 30 minutes. Do not boil. Meanwhile, prepare the rest of the dish.

 Filling:
1⁄8 cup toasted sesame oil
1⁄8 cup minced shallot
1 tablespoon minced ginger
1 clove of garlic, minced
½ of a Thai chili, seeded and minced
½ cup minced shiitake mushroom caps
½ cup coarsely grated carrot
½ cup cooked brown rice
2 cups baby spinach leaves, coarsely chopped
12 ounces (3/4 lb.) tuna steaks cut into ½” cubes
2 scallions minced (white and green parts)
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh basil
1 tablespoon minced fresh mint
½ large head (4 large leaves) red-leaf lettuce

In a large shallow skillet, heat the sesame oil over medium heat.  Sweat the shallots and the ginger until fragrant. Add the garlic, chili, mushrooms, carrots, and the rice.  Continue to cook and stir until the mushrooms give up their juices and the carrots are soft. Add the spinach. Continue to stir over medium heat until the spinach is wilted and well combined. Just before serving stir in the tuna, the prepared sauce, the scallions, and the fresh herbs. Cook just until the fish is cooked and the sauce has thickened to coat the filling. To serve, fill each leaf of lettuce with 1/8 of the tuna mixture.

PER SERVING (2 wraps): 600 CAL; 49 G PROT; 26 G FAT (5 G SAT FAT); 42 G CARB; 66 MG CHOL; 1372 MG SOD; 1.5 G FIBER; 15 G SUGARS