1 large red onion, cut in half and thinly sliced
1 red bell pepper, cut into bite-size strips
1 large green bell pepper, cut into bite-size strips
2 tablespoons canola oil
1 jar (12 ounces) salsa
1 can (6-1/8 ounces) tuna, drained and broken into chunks
1/2 pound frozen cooked bay shrimp, thawed
8 (8-inch) whole-wheat tortillas, warmed if desired
Diced avocado, shredded low-fat Cheddar or Monterey cheese, sliced pitted ripe black olives, and bottled salsa for toppings

Directions
In a large skillet or wok, stir-fry onion and bell peppers in oil for 3 minutes over high heat. Add 1/4 cup of the salsa, the tuna and shrimp; stir-fry for 2 minutes more, or until heated through.

To assemble fajitas, spoon some of the tuna mixture in the center of the tortilla, then add desired toppings and serve immediately.

Serves 4