We've found a few good joints (LOVE Pho Grand), but the sheer convenience is reduced significantly. And I write a damn food blog, so figured I should make a quick Asian dinner of my own. My apologies to the noodle shops of Chicago for the decreased revenue.
Something about the salty, fresh flavors always call me back. The cilantro, jalapeno, green onion and cucumbers are classic -- with avocado, pineapple and tuna adding just enough twist.
A quick minute to arrange this beautifully will have you wondering why you ever ate straight from the takeout box. Jump in with clean hands and make each wrap your own.
Asian Tuna Lettuce Wraps
3 albacore tuna steaks
2 heads bibb lettuce, rinsed and leaves separated
1 package rice noodles
1/2 pineapple, thinly sliced
1 cucumber, seeded and thinly sliced
1 avocado, pitted and thinly sliced
1 cup cilantro, chopped
5 green onions, thinly sliced
1 jalapeno, seeded and thinly sliced
4 tablespoons low-sodium soy sauce
3 teaspoons sesame oil
4 teaspoons rice vinegar
2 teaspoons fish sauce
Combine 2 tablespoons soy sauce and 1 teaspoon sesame oil. Pour over tuna steaks and allow to marinate for 15 minutes. Preheat the grill and then grill tuna steaks over high-direct heat for 3-4 minutes per side, until firm.
In large bowl pour hot water over rice noodles, completely covering the noodles. Allow to soak until softened, about 10 minutes. Drain and set aside.
Whisk to combine remaining soy sauce, remaining sesame oil, rice vinegar and fish sauce in a small bowl.
Arrange pineapple, cucumber, avocado, green onions, cilantro and jalapeno on a plate, along with grilled tuna, noodles and lettuce. Let each diner assemble their own wrap and serve sauce on the side. Enjoy!