"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spicy Thai Tuna Wrap Recipe

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This recipe for Spicy Thai Tuna Wrap, by , is from The Palmer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael Palmer
Added: Tuesday, September 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Large Can Tuna
1 half red onion
Soy Sauce
Water Chestnuts
1 Tortilla
Green Chile Tobasco
Lime Juice or One Lime
2 Slices Pepperjack Cheese
Olive Oil
Thai Peanut sauce
Cilantro
1 Egg
2 Handfuls Cashews (My sized Hands)
Salt and Pepper
Paitence...

Directions:
Directions:
First skillet fry drained can of tuna in oil until nice and soft. Add finely chopped onions(chunks) and cilantro. Squeze lime juice and soy sauce onto tuna and stir. Fry egg in seperate pan until nearly done. Add to tuna mixture. Drizzle meat with tobasco, a heafty portion of Thai Peanut sauce and slightly more soy sauce. Stir and remove from stove. Crush all cashews to small to medium sized chunks, then sprinkle and stir into mixture.

Sprinkle and spread water on tortilla and heat ro soften. Place slices of cheese onto tortilla and slightly melt. Spread tuna down middle of tortilla. Heat until mixture is warm and cheese is fully melted. Add water chestnuts. Pepper and salt to taste. Take a deep breath, and get ready to roll into wrap or most likely a messy burrito. Cheers-

Number Of Servings:
Number Of Servings:
1-4
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
This one is messy if you're only making just one for yourself, but I would imagine it cleans up when making 3 or 4.

 

 

 

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