Best 6 Hooked On Tuna Burrito Recipes

TUNA BURRITO

Steps:

• In a mixing bowl, combine together drained tuna, sweetcorn, finely chopped celery, minced onion, mayonnaise, rice, salt and pepper. Mix well. Taste and add more seasoning, if needed.
• Thinly slice cucumber and place about 10 slices in the center of tortilla (10-inch/25-centimeters), in a row. Cover them with about a quarter of the tuna filling. Sprinkle with cheese (optional) and roll into burrito (check process photos above this recipe card).
• Wrap the ends in aluminum foil and cut in half (see note 6).
• Enjoy!

TUNA SUSHI BURRITO

Steps:

• Cook the rice according to the package directions.
• Meanwhile, put the sugar, 1 teaspoon salt and 4 tablespoons of the vinegar in a medium microwave-safe bowl and microwave until hot, about 30 second. Stir to dissolve the sugar and salt. Let cool completely.
• Gently fold the vinegar mixture into the rice (reserve the bowl for the tuna). Let cool to room temperature, uncovered.
• In the reserved bowl, whisk together the mayonnaise, a pinch of salt and pepper and the remaining 2 tablespoons vinegar. Stir in the tuna and scallions.
• Put a 20-by-15-inch piece of parchment on a clean work surface. Place 4 sheets of the nori shiny-side down on the parchment to create a 15-inch square, overlapping them by about 1/4 inch. Lightly brush the overlapping edges of the nori with water and press them together to help seal them.
• Dampen your hands with a bit of cold water and spread half of the rice in an even layer all over the nori, leaving a 2-inch border around the edges. Sprinkle half of the furikake evenly over the rice. Lay half of the carrot, cucumber, pepper and avocado on top of the furikake horizontally along the bottom third of the rice, not going onto the nori. Spoon half the tuna on top of the vegetables.
• Wrap like a burrito: fold the nori edge closest to you over the filling. Fold the 2 sides inward to seal the ends and roll the whole thing over once more to completely seal; use a little water if needed to help close the seal. Wrap the burrito up tightly in a large piece of parchment or wax paper. Repeat this process to make a second burrito with the remaining ingredients. Cut the burritos in half on the bias and serve.

LINDA'S TUNA BURRITOS

Steps:

• Mix together tuna, olives, onions, cheddar cheese, and salad dressing.
• Soften tortillas in microwave oven on medium for 30 seconds.
• Place 1/2 cup tuna mixture on each burrito.
• Serve seam side down with shredded lettuce and chopped tomato.

GRILLED TUNA STEAKS

Steps:

• To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

HOOKED ON TUNA BURRITO

Steps:

• In a small bowl, mix all of the Baja Sauce ingredients together thoroughly and refrigerate. Pre-heat oven to 375F. In another bowl, combine the tuna with the Baja sauce, tomatoes, avocado, salsa and cilantro. Mix together until combined. Place the mixture on the flour tortilla and roll tightly. Place the wrapped tuna onto a baking sheet and bake for approximately 5 minutes or until golden brown. Remove from oven and serve with a splash of lime juice. Serve immediately. Tip: You could also serve with a dollop of low-fat sour cream. More recipes are available at www.cloverleaf.ca.

BAKED TUNA BURRITOS

Steps:

• In a bowl, mix the tuna, celery, green onions, mayonnaise, relish, mustard, salt and pepper.
• Spoon 3/4 cup onto the centre of each tortilla; sprinkle each with 1/4 cup of the cheese.
• Fold the bottom edge over the filling, then the sides; roll up.
• Bake, seam side down, on a small greased rimmed baking sheet in a 400 degree F oven until golden and the cheese is melted, about 15 minutes.