Ahi Tuna Burritos
Published by Square One
I had a friend who could catch his limit in fish when the tuna were running. Every week for several months, he would give me at least two pounds of fresh tuna. So I became very creative with my tuna recipes ... this is one of my favorites.
Total Timeunder 1 hour
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free
Type of DishSandwich
- ¼ cup chopped fresh cilantro
- 1 medium onion, minced
- 1 pound ahi, albacore, yellow tail, or bluefin tuna
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon garlic salt
- 12-ounce can black beans, drained
- 8 ounces shredded Monterey Jack cheese
- 8 flour tortillas
- Avocado slices
- Shredded Monterey Jack cheese
- Sour cream
Chop the cilantro.
Mince the onion.
Cut the fish into small pieces.
Heat the olive oil in a large frying pan over medium heat. Add the onion, fish, chili powder, and garlic salt.
Stir the ingredients with a wooden spoon. As the fish begins to cook, use the spoon to break it into flakes.
Lay each tortilla on a sheet of foil (make the sheets a few inches wider than the tortillas). On top of each tortilla, place 2 tablespoons fish, 1 tablespoon black beans, 2 tablespoons cheese, and 1 teaspoon cilantro. Roll up the burritos and seal with foil.
Place the foil-wrapped burritos directly on the rack of a preheated 350°F oven for 20 minutes or until heated through. Serve immediately.
2010 Robert L. Blakeslee