Grilled Teriyaki Tuna Wraps |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 6 |
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These wraps are perfect on a hot summer day. I like to serve them with fresh fruit spinkled with lime. *prep time does not include marinating Ingredients:
3 (8 ounce) tuna steaks, 1-inch thick |
1/3 cup soy sauce |
2 garlic cloves, minced |
1 1/2 teaspoons packed brown sugar |
1 1/2 teaspoons finely shredded fresh ginger |
80 inches flour tortillas |
1 tablespoon cooking oil |
3/4 cup fat free sour cream |
3/4 cup bottled honey mustard dressing |
2 cups lightly packed arugula leaves |
1 large red onion, sliced (1 cup) |
1 medium tomato, chopped (1 cup) |
Directions:
1. Place fish in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, garlic, sugar, and ginger; pour over fish. Seal bag.
2. Marinate in refrigerator 1 to 2 hours; turn bag occasionally.
3. Drain; discard marinade.
4. Grill fish on greased rack of uncovered grill directly over medium heat for 8 to 12 minutes or until fish flakes easily (tuna may be slightly pink in center), turning once. Cut tuna into 1/2-inch chunks.
5. Brush both sides of tortillas lightly with cooking oil and place 2 at a time on grill rack for 30 to 45 seconds or just until warmed.
6. In a medium bowl stir together sour cream and salad dressing. For each wrap, spread 3 tablespoons of the sour cream mixture on a tortilla. Place some of the tuna near an edge of tortilla. Top with some of the arugula, onion, and tomato. Fold edge over filling; fold in the sides and roll up.
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