Mediterranean Tuna Wraps

In a bowl, mix 2 tablespoons of olive oil with 2 tablespoons of lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create a marinade.

Pat 1.5 pounds of tuna steaks dry with paper towels and place in a shallow dish. Pour the marinade over the tuna, turning to coat. Let marinate for 10 minutes at room temperature.

While the tuna marinates, prepare the vegetables: slice 1 medium cucumber into thin half-moons, halve 1 cup of cherry tomatoes, thinly slice 1/2 medium red onion, and pit and slice 1/2 cup of kalamata olives if needed.

Heat a grill pan or skillet over medium-high heat. Add 1 tablespoon of olive oil.

Remove tuna from marinade and season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 2-3 minutes per side for medium-rare, or longer if preferred more well done.

Transfer the tuna to a cutting board and let rest for 5 minutes. Then slice thinly against the grain.

Warm 5 large whole wheat tortillas in the microwave for 20 seconds or in a dry skillet for a few seconds on each side.

To assemble each wrap, spread about 3 tablespoons of hummus on each tortilla. Layer with fresh spinach, cucumber slices, cherry tomatoes, red onion, olives, and sliced tuna.

Sprinkle each wrap with about 2 1/2 tablespoons of crumbled feta cheese and drizzle with 1-2 tablespoons of tzatziki sauce.

Fold in the sides of each tortilla and roll up tightly. Cut in half diagonally and serve immediately.