If you are going to cook over an open flame, light it now.

Dust the tuna with fajita seasoning and set it aside.

Peel onion, cut in half, and thinly slice.

Cut bell peppers in half, seed, core, and thinly slice.

Saute the onions.

Lightly saute the peppers.

Toss them together after they are cooked, and set aside.

Cook the tuna now - quickly sear over the hot flames or in a hot lightly-oiled pan. Remember: Don't overcook!

Cut the tuna into the traditional fajita strips and toss with the onion-bell pepper mixture.

Heat the tortillas or not; it is up to you, but remember that a heated tortilla hardens when it cools. Now, sit down and assemble your masterpieces of yummy goodness.

Cut tuna into one-inch squares and put them on the skewers; put in fridge.

In a medium-sized pan, saute the sliced onions and bell peppers al dente; set aside.

In a small saucepan, saute the diced onion until clear, then add chicken broth.

When it comes to a boil, add the peanut butter and crushed chili; whisk smooth.

When it comes to another boil, add lemon and pepper; simmer 2 minutes.

To cook the tuna: char rare over an open flame, saute, or broil - whichever way you choose, just don't overcook it.