Ingredients

• 2 tablespoons ground black pepper
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons ground cinnamon
• 1 pound ahi tuna steaks
• 2 tablespoons olive oil
• 4 tablespoons fat-free sour cream
• 4 , 10 inch

Instructions

1. 1 Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
2. 2 Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
3. 3 Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
4. 4 Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.

Nutrition per serving