1 pound tuna steak

2 tbsp oyster sauce

1 tbsp hoisin sauce

2 tsp Asian chili sauce

1 tbsp dark sesame oil

2 tbsp minced fresh ginger

4 8-inch flour tortillas

2 tsp ghee or unsalted butter

2 tbsp grapeseed oil or peanut oil

2 cups shredded romaine or iceberg lettuce

1 avocado, peeled and sliced

Salsa:

1 pound ripe tomatoes

1/2 cup green onions, chopped

1/3 cup fresh basil, minced

1/3 cup fresh mint, minced

1/3 cup fresh cilantro, minced

3 cloves garlic, minced

3 tbsp lime juice

2 tbsp EVOO Persian lime oil or olive oil

2 tbsp fish sauce or soy sauce

1 squirt agave

1 jalapeno or serrano chile, minced

For the salsa, cut the tomatoes in half and squeeze out the seeds. Chop with a knife. Mix tomatoes, herbs, and onion with the remaining ingredients. Do not refrigerate the salsa if using that day. If prepared a day in advance, refrigerate then bring to room temperature before serving.

Cut the tuna into 1/4 inch wide by 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 can be refrigerated until ready to use.)

In a bowl, combine the fish and the marinade and gently toss to coat evenly. Melt a little butter in a small pan and heat the tortillas in the butter.

In the meantime, heat a wok over high heat. Add in oil. Then stir fry the tuna until it loses its outside raw color. Transfer the fish to a platter.

To serve, put some fish on a tortilla. Top with shredded lettuce, sliced avocado and some salsa. Allow each person to wrap it up themselves and then eat.