Spicy tuna burritos: Difference between revisions
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[[Image:Spicy tuna burritos recipe.jpg|thumb|300px|right|Spicy tuna burritos, ready to roll!]] | |||
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A great filling for a [[burrito]]. Juicy [[tuna]] flakes mixed with [[tomatoes]] and [[rice]]. Other fish varieties would work fine including [[red snapper]], [[cod]], [[bass]], [[bream]] and [[pollack]] | A great filling for a [[burrito]]. Juicy [[tuna]] flakes mixed with [[tomatoes]] and [[rice]]. Other fish varieties would work fine including [[red snapper]], [[cod]], [[bass]], [[bream]] and [[pollack]] | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 175 g (6 oz) [[tuna steaks]] per person | | 175 g (6 oz) [[tuna steaks]] per person | ||
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[[Category:Tex-Mex recipes|Tuna]] | [[Category:Tex-Mex recipes|Tuna]] | ||
[[Category:Boiled or simmered]][[Category:Grilled, griddled or barbecued]] | [[Category:Boiled or simmered]][[Category:Grilled, griddled or barbecued]] | ||
Revision as of 09:26, 19 March 2014
| Spicy tuna burritos | |
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| The production line! | |
| Servings: | Serves 4 as a main course |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
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A great filling for a burrito. Juicy tuna flakes mixed with tomatoes and rice. Other fish varieties would work fine including red snapper, cod, bass, bream and pollack
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 175 g (6 oz) tuna steaks per person
- 90 g (3.5 oz) basmati rice
- 1 small onion
- 1 teaspoon ground achiote seed (annatto powder)
- A few small dried chillies, ground to a powder
- 75 g (3 oz) flaked almonds
- 1 400g tin chopped tomatoes
- 85 g (3½ oz) Cheddar cheese, grated
- 6 large wheat flour tortillas
- 2 tablespoons olive oil
Method
- Pre-heat the grill
- In a small frying pan, toast the almonds until browned. Careful not to burn them! Set aside
- Cook the tuna for 4 minutes per side on an oiled grill tray. When cooked, flake into a bowl and set aside
- Rinse the rice well under cold running water
- In a large pan, cover the rice with boiling water, return to the boil and simmer for about 8 minutes. Drain and set aside
- Heat the oil in a large pan and cook the onion until soft and translucent
- Add the achiote powder and chili powder and cook for a few minutes
- Add the rice and stir fry for a minute
- Add the tomatoes, stir well and then cover and simmer until most of the juice has been absorbed into the rice (about 15 minutes)
- Warm the tortillas under a grill for a few minutes (or seconds in a microwave)
- Stir in the cheese and serve
Serving suggestions
You can pre-make the burritos in the kitchen or serve the mixture into a bowl and let everyone make their own at the table.
Serve with wedges of lime and a green salad
Variations
Pre-make the burritos and heat under a grill for a few minutes for an interesting change.
If you can't get annatto powder, try other spices such as cumin and paprika.