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.

Reprinted with permission from Seafood

Tuna Burrito With Fresh Salsa And Black Bean Dip Recipe
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  • 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
  1. Dry the beans with a paper towel to remove any liquid and mix together all the ingredients.
  2. Mix together all of the ingredients.
  3. Mix tuna, wasabi, cilantro and salt. Divide the mixture into 8 and roll into 7-inch-long pieces.
  4. 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.
  5. Chill for at least 1 hour before frying.
  6. Deep fry for 5 minutes at 350 degrees, slice and serve.
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