Sunday, March 17, 2013

Tortillas + Tuna = Terrific!


Not a typical St. Patty's blog post, but we had a great meal last night and I had to share!

My husband, (we'll call him MCP), loves to cook. Lucky me! And he is very good at it. Luckier still! MCP does tend to use a lot of pots and utensils, which leaves a pile of dishes at the end, but honestly, I don't care, because what we eat at home is better than what we get when we go out to eat at most restaurants! Last night, he whipped up an amazing meal that we devoured! 

There are no measurement in his recipes. Sometimes he will start with a recipe, but by the time he is done with it, it bears little resemblance to the original. But they are always incredible. If I don't ask him immediately what he has done and write it down, we may never have that recipe again. He's on to the next version of it. 

Well, he decided to make flour tortillas from scratch to make a Tuna wrap. mmm. so yummy.

Make the tortilla dough first. It needs to set for 30 minutes before you cut it up & roll them out. The recipe used for this was from cooks.com (we fried them in a well seasoned cast iron skillet and they came our great!) 

While the dough is setting, sauté the veggies with a little curry spice (we like the William Sonoma african curry blend) and Bragg's Liquid Aminos (like soy sauce). There are asparagus, shitake mushrooms, baby bok-choy and garlic in here. 

Cook the tuna (It's wild caught Tuna from Trader Joe's- we love Trader Joe's!) in a pan with peanut satay sauce. (we like a Taste of Thai brand) 

Assemble, wrap up burrito style and enjoy. Finish off with a little Sriracha sauce (a thai hot sauce condiment.)


Little Miss O loved them too (minus the sriracha)! We put the flour tortillas to good use and made an awesome refried bean quesadilla for MAP, so all were happy. 

Go Thai one on!  ;)

1 comment:

  1. Can I come for dinner tonight? ;)

    ReplyDelete