Grilled Tuna Pinwheel Appetizers
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Great way to stretch your budget for gourmet entertaining.

Serves 8; 2 pieces per serving

4 ounces fat-free or light cream cheese
1½ teaspoons wasabi paste
2 8-inch low-fat flat breads (used for wraps) Tortillas may be used also.
1 sushi grade tuna, 8 ounces
2 ounces pickled ginger, well drained on paper towels
English cucumber, 3 inch piece unpeeled, sliced into slivers and drained on paper towels
½ cup slivered carrots

Sear tuna quickly over high heat, 30 seconds on each side. Tuna should be cooked medium rare but can be cooked through if preferred.

Mix cream cheese and wasabi paste together. Divide cream cheese mixture in half and spread evenly on each flat bread.

Cut tuna into thin strips, 1/8 inch thick. Lay evenly over cream cheese. Sprinkle evenly, pickled ginger, slivered cucumber and slivered carrots over the two flat breads.

Roll each flat bread jelly-roll style into a log. Cover tightly with plastic wrap to hold in shape and refrigerate for 1 hour before slicing.

To serve, cut into 1-inch slices. Arrange on a large platter.

Cook’s Tip: Pinwheels are best made the same day as served. For transporting easily, leave the logs intact and slice when you arrive at the party.