Wok-Seared Tuna in Flour Tortillas
from the Fast Fish cookbook, by Hugh Carpenter and Teri Sandison
If you're lucky to have either caught or bought some albacore lately, this is a fast, easy and delicious way to prepare it.
1 lb. (1-inch thick) tuna steaks
2 tblsps. oyster sauce
1 tblsp. hoisin sauce
1 tsps. Asian chile sauce
1 tblsp. dark sesame oil
1 tblsps. minced fresh ginger
4 (8-inch) flour tortillas
1 tblsp. unsalted butter
2 tblsps. peanut, safflower, or corn oil
2 cups shredded iceberg lettuce
1/2 cup cilantro sprigs
Cut the tuna into 1/4 inch-wide and 2 inch-long slices. In a bowl, combine the oyster sauce, hoisin sauce, chile sauce, sesame oil, and ginger, and mix well. (The fish and the marinade can be covered and refrigerated for up to 8 hours before using.)
In a bowl, combine the fish and the marinade and gently toss to coat evenly. Lightly char both sides of the tortillas on a gas burner, gas barbecue, or in a cast-iron skillet over high heat. Rub the top surface of the tortillas with the butter.
Place a wok over high heat. When the wok is very hot, add the oil. When the oil begins to smoke, add the fish. Stir and toss constantly for about 1 minute, until the fish loses its raw outside color. Transfer the fish to a platter. To serve, assemble the fish, lettuce and cilantro in the tortillas. Roll up and eat. Serves 2.