Tuna Burrito With Fresh Salsa And Black Bean Dip Recipe
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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.
- 1 1/4 cups black beans
- 1 garlic clove
- 1/4 cup olive oil
- 1 tablespoon caramel color
- 2 pinches coriander seeds
- 1 teaspoon cumin
- 1 pinch cayenne pepper
- 2 pinches salt
- 2 tomatoes
- 1 papaya
- 1 red onion
- juice and zest of 1 lemon
- 1 tablespoon fresh cilantro
- 1 green chili
- 1 pinch salt
- 8 wheat tortillas
- 1 1/2 pounds fresh tuna
- 1/2 cup fresh cilantro
- 2 teaspoons wasabi
- 1 1/2 teaspoons salt
- 1 egg yolk
- oil for deep frying or frying
- Dry the beans with a paper towel to remove any liquid and mix together all the ingredients.
- Mix together all of the ingredients.
- Mix tuna, wasabi, cilantro and salt. Divide the mixture into 8 and roll into 7-inch-long pieces.
- 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.
- Chill for at least 1 hour before frying.
- Deep fry for 5 minutes at 350 degrees, slice and serve.
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