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Preparation: 1.
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Clean and pat dry ahi tuna and vegetables.
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2.
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On a large plate, season tuna with spices and Tiger sauce.
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3.
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Slice red peppers in half and remove seeds and white flesh.
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On a large plate or platter, season red peppers with spices and sprinkle with olive oil.
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4.
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Remove the bottom 2 inches of the asparagus.
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Place asparagus in a pan and toss with olive oil, and garlic powder and black pepper to taste.
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Preheat grill at medium heat.
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Rice:
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Stir Jasmine rice with sesame oil in a small pot, until rice is coated with oil.
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Add the water and stir.
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Bring water to a boil, adding the butter or margarine as the water becomes hot.
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Stir well.
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Once water comes to a boil, reduce heat to low, cover pot, and cook on low for 20 minutes.
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Use a fork to fluff the rice.
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Recover and set aside on the range.
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Grilling:
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Place red pepper halves on the lower part of the grill to cook.
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They will take 30 minutes to cook thoroughly.
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Move to the upper grill if skins get too blackened before 30 minutes.
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Place ahi tuna on the lower grill.
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They will take about 20 minutes (approximately 10 minutes per side) to cook to pink/reddish in the middle.
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Place asparagus on the grill, perpendicular to the grill slats.
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They will take about 8 minutes to cook until tender and a bit blackened.
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Assembly:
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Heat a flat pan on the range top at low medium heat to warm the tortillas.
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They take only a minute or two per side.
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Add about 3 tablespoons or so of rice to the center of the tortilla, lengthwise.
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Place 3 asparagus stalks on top of the rice.
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Slice red peppers and add some slices on top of the rice.
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Slice ahi tuna and add about three to fours slices on top of the peppers.
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Sprinkle with sesame oil.
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Fold sides of tortilla over the filling.
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Enjoy!
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Note: If youre serving two people, you just may have leftovers, as two to three wraps per person works well.
