Ahi Tuna Burritos

This image courtesy of Joseph DeLeo

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.

Serves8 burritos


Total Timeunder 1 hour

Kid FriendlyYes

OccasionFamily Get-together

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
  • Guacamole
  • Salsa
  • Shredded Monterey Jack cheese
  • Sour cream


  1. Chop the cilantro.

  2. Mince the onion.

  3. Cut the fish into small pieces.

  4. Heat the olive oil in a large frying pan over medium heat. Add the onion, fish, chili powder, and garlic salt.

  5. Stir the ingredients with a wooden spoon. As the fish begins to cook, use the spoon to break it into flakes.

  6. 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.

  7. Place the foil-wrapped burritos directly on the rack of a preheated 350°F oven for 20 minutes or until heated through. Serve immediately.


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