sauce, garlic, sugar, and ginger; pour over fish. Seal bag.

2. Marinate in refrigerator 1 to 2 hours; turn bag occasionally.

3. Drain; discard marinade.

4. 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. Cut tuna into 1/2-inch chunks.

5. 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.

6. In a medium bowl stir together sour cream and salad dressing. For each wrap, spread 3 tablespoons of the sour cream mixture on a tortilla. Place some of the tuna near an edge of tortilla. Top with some of the arugula, onion, and tomato. Fold edge over filling; fold in the sides and roll up