For the Tuna:

1 pound fresh sushi-grade tuna, thinly sliced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon grated ginger

1 teaspoon honey

Black and white sesame seeds for garnish

For the Wrap:

Large whole-grain or spinach tortillas

1 cucumber, julienned

1 carrot, julienned

1 red bell pepper, thinly sliced

1 avocado, sliced

Mixed salad greens or microgreens

Fresh cilantro leaves

For the Wasabi Aioli:

1/2 cup mayonnaise

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1-2 teaspoons wasabi paste (adjust to taste)

Instructions:

1. Marinate the Tuna:

In a bowl, combine soy sauce, sesame oil, rice vinegar, grated ginger, and honey. Mix well.

Add the sliced tuna to the marinade and gently toss to coat. Let it marinate for about 15-20 minutes.

2. Prepare the Wasabi Aioli:

In a small bowl, whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, and wasabi paste. Adjust the amount of wasabi according to your preferred level of spiciness.

3. Assemble the Wrap:

Lay out a large tortilla on a clean surface.

Spread a generous spoonful of the wasabi aioli across the center of the tortilla.

Place a handful of mixed salad greens or microgreens on top of the aioli.

4. Arrange Vegetables and Tuna:

Add julienned cucumber, carrot, and thinly sliced red bell pepper.

Place slices of marinated tuna on the vegetables.

Top with avocado slices and fresh cilantro leaves.

5. Roll the Wrap:

Carefully fold in the sides of the tortilla and then roll it up tightly, securing the contents inside.

6. Slice and Serve:

Slice the wrap in half at a diagonal angle.

Sprinkle black and white sesame seeds on top for a visually appealing touch.

7. Presentation:

Arrange the sliced wraps on a plate and drizzle any remaining wasabi aioli on top.

Garnish with additional cilantro leaves and serve immediately.

Optional Tips:

Add a squeeze of fresh lime juice for a burst of citrusy flavor.

Include a handful of daikon radish sprouts for an extra crunch.

Serve with pickled ginger or a side of soy sauce for dipping.