Fresh Tuna Salad Burrito
No-Cook Wonder! How to Make a Fresh and Delicious Tuna Salad Burrito
Sometimes, we just don’t feel like cooking over a hot stove! On those days, this recipe is perfect. I’m sharing how to make a fresh tuna salad burrito using just a few simple ingredients. You’ll love the unique and refreshing taste!
Main Ingredients- 1 can (small size) tuna
- 2 Tbsp canned peas (or kidney beans)
- 2 Tbsp canned chickpeas
- 2 Tbsp canned corn
- 1/2 medium onion
- 2-3 cherry tomatoes
- 1/2 lemon
- 2 tortillas
Sauce Ingredients- 2 Tbsp mayonnaise
- 2 tsp mustard sauce
- 2 tsp balsamic vinegar
- 1 tsp olive oil
- 1 tsp salad dressing powder (optional)
- 2 Tbsp mayonnaise
- 2 tsp mustard sauce
- 2 tsp balsamic vinegar
- 1 tsp olive oil
- 1 tsp salad dressing powder (optional)
Cooking Instructions
Step 1
Prepare all the fresh ingredients for the burrito filling and the sauce ingredients! Wash the onion and tomatoes thoroughly.
Step 2
These are kidney beans, often called ‘red beans’. You can easily find them at most supermarkets. Drain the canned kidney beans well using a sieve.
Step 3
Chickpeas are known for being a healthy ingredient, low in fat and rich in calcium and fiber. Drain the canned chickpeas using a sieve as well.
Step 4
Get a bowl ready for mixing the beans. Add 2 Tbsp of drained canned corn and 2 Tbsp of drained canned chickpeas to the bowl.
Step 5
Add 2 Tbsp of drained kidney beans to complete the bean mix.
Step 6
Finely dice the onion for a nice crunch in your burrito. Slice the cherry tomatoes into small pieces as well.
Step 7
Add the diced onion and sliced tomatoes to the bowl with the beans. Squeeze the juice from half a lemon into the mix – about 1 to 2 good squeezes – to add a fresh, zesty flavor.
Step 8
I’m using salad dressing powder for extra flavor. If you have balsamic vinegar at home, you can use that as an alternative.
Step 9
Add 1 tsp of salad dressing powder and stir everything together well. This forms the base for your bean salad filling.
Step 10
Drain the tuna can thoroughly. Place the tuna in a separate bowl, season with a pinch or two of salt and a dash of pepper,
Step 11
and then squeeze a little more of the reserved lemon juice over it. Mix everything well with a fork.
Step 12
We’ll use half an avocado for the burrito filling. You can adjust the amount to your liking.
Step 13
Peel the avocado and place it in a small bowl. Mash it gently with a fork until it’s smooth and creamy. It’s okay if there are a few small chunks left.
Step 14
Now, let’s assemble the burrito! Lay out a tortilla and spread 1 to 2 generous spoonfuls of the bean salad mixture evenly over it.
Step 15
Next, add the mashed avocado over the bean salad. The avocado will add a wonderfully creamy texture.
Step 16
Now for the star of the show: the tuna! Add the seasoned tuna mixture on top. Then, spread 1 Tbsp of mayonnaise over the tuna for extra richness.
Step 17
Drizzle a bit of mustard sauce over the tuna in a zigzag pattern. This adds a slight tanginess. Feel free to adjust the amount to your preference.
Step 18
Here’s how to wrap your burrito perfectly. First, fold in the left and right sides of the tortilla towards the center to create a secure pocket.
Step 19
Then, starting from the bottom edge, fold it up and over the filling. Don’t wrap it too tightly just yet.
Step 20
Finally, roll the tortilla upwards towards the top edge, tucking everything in snugly to prevent leaks. Once rolled, flip the burrito over so the seam side is down.
Step 21
To make eating easier and prevent any spills, it’s best to wrap your burrito. Place your wrapped burrito on a piece of parchment paper or foil.
Step 22
Wrap the burrito snugly with the paper, folding the edges neatly. You can secure it with a piece of tape for a clean finish.
Step 23
For easier handling and a nice presentation, slice the burrito in half. You can cut it while it’s still wrapped.
Step 24
And there you have it! Your beautifully wrapped, fresh tuna salad burrito is ready to be enjoyed!
