Grilled Teriyaki Tuna Wraps

• 3 (8 ounce) tuna steaks, 1-inch thick*
• 13 cup soy sauce
• 2 garlic cloves, minced
• 1 12 teaspoons packed brown sugar
• 1 12 teaspoons finely shredded fresh ginger
• 80 inches flour tortillas
• 1 tablespoon cooking oil
• 34 cup fat free sour cream
• 34 cup bottled honey mustard dressing
• 2 cups lightly packed arugula leaves
• 1 large red onion, sliced (1 cup)
• 1 medium tomatoes, chopped (1 cup)

1. Place fish in a plastic bag set in a shallow dish.
2. In a small bowl stir together soy sauce, garlic, sugar, and ginger; pour over fish.
3. Seal bag.
4. Marinate in refrigerator 1 to 2 hours; turn bag occasionally.
5. Drain; discard marinade.
6. 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.
7. Cut tuna into 1/2-inch chunks.
8. 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.
9. In a medium bowl stir together sour cream and salad dressing.
10. For each wrap, spread 3 tablespoons of the sour cream mixture on a tortilla.
11. Place some of the tuna near an edge of tortilla.
12. Top with some of the arugula, onion, and tomato.
13. Fold edge over filling; fold in the sides and roll up.

tuna, soy sauce, garlic, brown sugar, fresh ginger, flour tortillas, cooking oil, sour cream, honey, arugula, red onion, tomatoes

Taken from www.food.com/recipe/grilled-teriyaki-tuna-wraps-253088 (may not work)