Tuna Burrito with Fresh Salsa and Black Bean Dip

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| Yield: 4 | Length: 1 hour |

INGREDIENTS:

Black bean dip

• 1 1/4 cups black beans, cooked

• 1 garlic clove, chopped

• 1/4 cup olive oil

• 1 tablespoon caramel color

• 2 pinches coriander seeds, ground

• 1 teaspoon cumin

• 1 pinch cayenne pepper

• 2 pinches salt

Salsa

• 2 tomatoes, seeded and diced

• 1 papaya, around 1 1/2 cups, diced

• 1 red onion, chopped

• juice and zest of 1 lemon

• 1 tablespoon fresh cilantro, chopped

• 1 green chili, seeded and chopped

• 1 pinch salt

Tuna burritos

• 8 wheat tortillas, around 8 inches in diameter

• 1 1/2 pounds fresh tuna, chopped into 1/2-inch pieces

• 1/2 cup fresh cilantro, chopped

• 2 teaspoons wasabi

• 1 1/2 teaspoons salt

• 1 egg yolk

• oil for deep frying or frying

INSTRUCTIONS:

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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Source: Food Republic, Edited by Melinda