Pickled Red Onions

1. Place onion in small heatproof bowl. Bowl should still be big enough to hold liquid and cover the onions fully.
2. Place vinegar, grenadine, sugar and kosher salt in a small pot (affiliate) and bring to boil.
3. As soon as water comes to boil, remove it from the heat and pour over onions. Cover the onions with plastic wrap and into fridge for at least 30 minutes.

Seaweed Cucumber Salad

1. Soak nori sheets in water for about 30 seconds, until nori is no longer dry and fully bend-able.
2. Drain nori and place on cutting board. Roll nori up along the longer edge toward the top, rolling continiously like a magazine. Cut seaweed into thin ribbons and place in medium mixing bowl (affiliate).
3. Next, cut english cucumber into small cubes and place in bowl.
4. In seperate small bowl, add sesame oil, sugar, soy sauce, kosher salt and toasted sesame seeds. Mix well, then pour into bowl with seaweed and cucumber. Mix well and place in fridge for 30 minutes.

Cilantro Avocado Sauce

1. Halve your avocado and remove the pit. Scoop out flesh and palce in food processor (affiliate). Add cilantro, garlic, greek yogurt, extra virgin olive oil, salt and pepper and pulse until smooth.
2. Scrape mixture to small bowl. Add cold water and mix together to thin slightly. Place in fridge until ready to make wraps.

Final Prep

1. Combine wasabi powder and cold water together. Place into fridge for 5 mintues.
2. Dice tuna steaks into half inch cupes. If not making wraps immediately, place in metal bowl (affiliate) and into referigerator until ready.

Constuct Wraps

1. Pull off lettuce leaves from head and wash well. Drain excess water and place on plate or cutting board.
2. First, place a heaping spoonful of seaweed cucumber salad.
3. Next, add a healthy pinch of pickled red onions.
4. Top with a spoonful of diced tuna.
5. Finally, top tuna with wasabi and spoon over your avocado cilantro sauce.
6. Serve immediately.
7. Fillings can remain in fridge for about a day before quality degrades.