Tuna Burrito With Fresh Salsa And Black Bean Dip Recipe

Jul 16, 2013 2:01 pm

A deep-fried fresh fish burrito we're obsessed with

fried tuna burrito
Photo: Björn Tesch
Frying fresh fish inside a burrito keeps everything inside juicy and delicious. This is a real fish-lover's treat.
 

We got our hands on one of the best fish cookbooks we've encountered in recent memory, authored by two of Sweden's best-known chefs. What you'd never be able to tell from the cover is how rock-crazy these guys are — their "pairings" encourage you to listen to the White Stripes, Kiss, Smashing Pumpkins and the Beatles (among others) while you prepare a spectacular fish dish, like this fried tuna burrito.

The difference between a wrap and a burrito is that a wrap is open while a burrito is fastened at the edges. It is therefore vital that you roll the burrito in plastic wrap before preparing it, otherwise you get a tortilla with a sort of tuna hash instead. If prepared correctly, this dish is awesome.

Reprinted with permission from Seafood

Servings: 4

Ingredients

Black bean dip
1 1/4 cups black beans, cooked
1 garlic clove, chopped
1/4 cup olive oil
1 tablespoon caramel color
2 pinches coriander seeds, ground
1 teaspoon cumin
1 pinch cayenne pepper
2 pinches salt
Salsa
2 tomatoes, seeded and diced
1 papaya, around 1 1/2 cups, diced
1 red onion, chopped
juice and zest of 1 lemon
1 tablespoon fresh cilantro, chopped
1 green chili, seeded and chopped
1 pinch salt
Tuna burritos
8 wheat tortillas, around 8 inches in diameter
1 1/2 pounds fresh tuna, chopped into 1/2-inch pieces
1/2 cup fresh cilantro, chopped
2 teaspoons wasabi
1 1/2 teaspoons salt
1 egg yolk
oil for deep frying or frying
Directions: 

For the black bean dip:

  1. Dry the beans with a paper towel to remove any liquid and mix together all the ingredients.

For the salsa:

  1. Mix together all of the ingredients.

For the tuna burritos:

  1. Mix tuna, wasabi, cilantro and salt. Divide the mixture into 8 and roll into 7-inch-long pieces.
  2. Tightly roll the tuna into the tortillas and brush the edges with the egg yolk. Roll the burrito in plastic wrap and seal the edges.
  3. Chill for at least 1 hour before frying.
  4. Deep fry for 5 minutes at 350 degrees, slice and serve.

Try out these tuna recipes on Food Republic:

Level of Difficulty: 
Moderate
Prep Time: 
1 hour
Cooking Time: 
10 minutes
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