Asian Wrap with Grilled Ahi Tuna, Red Pepper, and Asparagus

Preparation:
1. Clean and pat dry ahi tuna and vegetables.
2. On a large plate, season tuna with spices and Tiger sauce.
3. Slice red peppers in half and remove seeds and white flesh. On a large plate or platter, season red peppers with spices and sprinkle with olive oil.
4. Remove the bottom 2 inches of the asparagus. Place asparagus in a pan and toss with olive oil, and garlic powder and black pepper to taste.

Preheat grill at medium heat.

Rice:

Stir Jasmine rice with sesame oil in a small pot, until rice is coated with oil. Add the water and stir. Bring water to a boil, adding the butter or margarine as the water becomes hot. Stir well. Once water comes to a boil, reduce heat to low, cover pot, and cook on low for 20 minutes. Use a fork to fluff the rice. Recover and set aside on the range.

Grilling:

Place red pepper halves on the lower part of the grill to cook. They will take 30 minutes to cook thoroughly. Move to the upper grill if skins get too blackened before 30 minutes.

Place ahi tuna on the lower grill. They will take about 20 minutes (approximately 10 minutes per side) to cook to pink/reddish in the middle.

Place asparagus on the grill, perpendicular to the grill slats. They will take about 8 minutes to cook until tender and a bit blackened.

Assembly:

Heat a flat pan on the range top at low medium heat to warm the tortillas. They take only a minute or two per side.

Add about 3 tablespoons or so of rice to the center of the tortilla, lengthwise. Place 3 asparagus stalks on top of the rice. Slice red peppers and add some slices on top of the rice. Slice ahi tuna and add about three to fours slices on top of the peppers.

Sprinkle with sesame oil. Fold sides of tortilla over the filling. Enjoy!

Note: If you’re serving two people, you just may have leftovers, as two to three wraps per person works well.