Spicy tuna burritos

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

Spicy tuna burritos

The production line!
Servings:	Serves 4 as a main course
Calories per serving:	690
Ready in:	40 minutes
Prep. time:	15 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review Texy-Mexy 5/5 Big bold burritos, packed with taste. Amazing. The Judge

Spicy tuna burritos, ready to roll!

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

1. Preheat the grill
2. In a small frying pan, toast the almonds until browned. Careful not to burn them! Set aside
3. Cook the tuna for 4 minutes per side on an oiled grill tray. When cooked, flake into a bowl and set aside
4. Rinse the rice well under cold running water
5. In a large pan, cover the rice with boiling water, return to the boil and simmer for about 8 minutes. Drain and set aside
6. Heat the oil in a large pan and cook the onion until soft and translucent
7. Add the achiote powder and chili powder and cook for a few minutes
8. Add the rice and stir fry for a minute
9. Add the tomatoes, stir well and then cover and simmer until most of the juice has been absorbed into the rice (about 15 minutes)
10. Warm the tortillas under a grill for a few minutes (or seconds in a microwave)
11. Stir in the cheese and serve

Serving suggestions

You can roll the burritos in the kitchen so they are ready to serve or bring the mixture to the table in a bowl and let everyone make their own.

Serve with wedges of lime and a green salad

Variations

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.

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