A recipe without cooking (or almost) for a fresh and colorful lunch break, but also tasty and complete: here are my Cantabrian tuna burritos with red beans and corn.
A valid alternative to the "usual" pantry schiscetta of pasta, these tuna burritos are a complete, single-portion meal, easy to carry and… enjoy! The single wrapping makes them perfect for a lunch break away from home and, by replacing the aluminum with baking paper, they can also be heated in the microwave.
These mini tuna and bean burritos can be declined in a thousand different ways. For example by replacing the tuna with meat, turning them into chicken burritos or pig. Or with potatoes, normal or sweet, for a vegetarian version.
To make them I chose to use a very special tuna: the Cantabrian Olasagasti tuna. It is fished in the traditional way, from June to November, by arrantzales, Basque fishermen, off the Spanish coast of the Cantabrian Sea. The fishing of these tuna is done with special bamboo poles and fresh fish baits, this tuna maintains its compactness and quality that an intensive fishing would compromise, also damaging other marine species, such as dolphins. It has a more intense color than the better known "yellow fin tuna" but is famous for its soft texture.
You find it in the gourmet box created with the friends of Apro la Dispensa and Cucino, available in limited edition with a special discount for you.
But now let's move on to the recipe for tuna and bean tortillas!
ingredients for 4 tuna burritos
WHAT
- 4 tortillas (wheat or corn)
- 100 g of boiled red beans
- 150 g of Cantabrian tuna
- 50 g of canned natural corn
- 2 tablespoons of olive oil
- 1/2 red onion
- 2 tablespoons of Mexican salsa
- fresh salad to taste
- Salt and Pepper To Taste
- cheddar type cheese (optional)
- 1/4 avocado (optional)
HOW TO PREPARE THE TUNA AND BEANS BURRITOS
The recipe is really quick and easy to prepare, especially if you already have your portion of boiled beans. I gathered the drained tuna in a bowl, added the beans and corn, also drained, the red onion cut into rings, the Mexican sauce, the oil, salt and pepper and mixed gently. I put it in the fridge until the time of service.
If you want to make a vegetarian version, with potatoes or seasonal vegetables, from cauliflower to aubergines, passing through pumpkin or zucchini, just replace the tuna with your own vegetables, cooked and diced.
In the meantime, I have heated the tortillas, which can be either wheat or corn. The important thing is that they are soft, so you can also choose normal wraps, but make sure they are peeled and thin, so that they roll up without breaking.
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I plated them for a few minutes on each side so I moved on to closing. I poured a spoonful of tuna and bean salad in the center and closed it in a roll, folding one of the two openings of the roll. With aluminum foil, or parchment paper, I covered the folded side, then I decorated with a few leaves of salad and, to taste, a few slices of avocado and crumbled cheddar.
My tuna and bean burritos can be enjoyed cold, but if you want to give them a heat, 5 minutes of grill will suffice and, if you have chosen to close them with baking paper, you can also heat them in the microwave for a couple of minutes at 650W.
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