Baked Tuna Burritos Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Mix tuna, egg, bread crumbs, garlic salt, and black pepper and fold in diced tomatoes and onion. Form the mixture into 4 patties and place onto prepared baking sheet.
• Bake in the preheated oven until burgers are golden brown and crisp, about 10 minutes per side.

Steps:

• Brown ground beef and onion; add taco seasoning mix and water; cook as directed on package.
• In a bowl, combine the beans, salsa, rice and 1 cup cheese.
• Spoon about 1/3 cup off-center on each tortilla.
• Fold the sides and ends over filling and roll-up.
• Arrange burritos in a greased 13X9 baking dish.
• Sprinkle with the remaining cheese.
• Cover and bake at 375 degrees for 20-25 minutes or until heated through.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
• While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Steps:

• Preheat oven to 350°.
• Brown hamburger, onion, jalapeño and seasoning.
• Add beans and simmer for 15-20 minutes uncovered.
• Pour off any juice.
• To assemble:.
• Place 2 hefty spoonfuls on one end of a tortilla.
• Cover the mixture with cheese - as much as you want.
• Roll up burrito style.
• Place on a cookie sheet, seam down.
• Make sure the burritos don't touch.
• Place the burritos in the oven and bake for 20 minutes, or until the tortillas are light brown and the cheese is bubbly.
• Serve with your favorite salsa.
• These are good hot or cold!

Steps:

• Mix together tuna, olives, onions, cheddar cheese, and salad dressing.
• Soften tortillas in microwave oven on medium for 30 seconds.
• Place 1/2 cup tuna mixture on each burrito.
• Serve seam side down with shredded lettuce and chopped tomato.

Steps:

• Cook the rice according to the package directions.
• Meanwhile, put the sugar, 1 teaspoon salt and 4 tablespoons of the vinegar in a medium microwave-safe bowl and microwave until hot, about 30 second. Stir to dissolve the sugar and salt. Let cool completely.
• Gently fold the vinegar mixture into the rice (reserve the bowl for the tuna). Let cool to room temperature, uncovered.
• In the reserved bowl, whisk together the mayonnaise, a pinch of salt and pepper and the remaining 2 tablespoons vinegar. Stir in the tuna and scallions.
• Put a 20-by-15-inch piece of parchment on a clean work surface. Place 4 sheets of the nori shiny-side down on the parchment to create a 15-inch square, overlapping them by about 1/4 inch. Lightly brush the overlapping edges of the nori with water and press them together to help seal them.
• Dampen your hands with a bit of cold water and spread half of the rice in an even layer all over the nori, leaving a 2-inch border around the edges. Sprinkle half of the furikake evenly over the rice. Lay half of the carrot, cucumber, pepper and avocado on top of the furikake horizontally along the bottom third of the rice, not going onto the nori. Spoon half the tuna on top of the vegetables.
• Wrap like a burrito: fold the nori edge closest to you over the filling. Fold the 2 sides inward to seal the ends and roll the whole thing over once more to completely seal; use a little water if needed to help close the seal. Wrap the burrito up tightly in a large piece of parchment or wax paper. Repeat this process to make a second burrito with the remaining ingredients. Cut the burritos in half on the bias and serve.

Steps:

• In a bowl, mix tuna, celery, green onions, mayonaise, relish, mustard, salt and pepper. Spoon 3/4 cup onto centre of each tortilla; sprinkle each with 1/4 cup of the cheese. Fold bottom edge over filling, then sides; roll up.
• Bake, seam side down, on small greased rimmed baking sheet in 400F oven until golden and cheese is melted.
• Tomato Salsa:.
• In a bowl, combine tomatoes, onions, parsley, jalapeno pepper, salt and pepper. Halve burritos diagonally; serve with salsa.

Steps:

• In a bowl, mix the tuna, celery, green onions, mayonnaise, relish, mustard, salt and pepper.
• Spoon 3/4 cup onto the centre of each tortilla; sprinkle each with 1/4 cup of the cheese.
• Fold the bottom edge over the filling, then the sides; roll up.
• Bake, seam side down, on a small greased rimmed baking sheet in a 400 degree F oven until golden and the cheese is melted, about 15 minutes.

Steps:

• For the porrata, rinse the leeks in several changes of cold water to remove all grit. In a small saucepan, combine the leeks, onion, butter and 1/2 cup water. Simmer, uncovered, until leeks are tender, about 25 minutes. Add the chickpeas and season with salt and pepper. Set aside.
• For the tuna and broth, combine the onions, carrot, celery, fennel, garlic and pepper in a large pot. Add 5 1/2 cups water. Boil, uncovered, for 40 minutes. Meanwhile, simmer the wine until it is reduced to about 1/4 cup.
• Strain the vegetable broth. Press the vegetables to force some pulp through the strainer into the broth. Add the reduced wine. There should be about 2 cups broth; if you have more, simmer it gently until reduced to 2 cups. Season lightly with salt.
• Preheat oven to 300 degrees. Spoon two heaping tablespoons of porrata into each of 6 individual ovenproof casserole dishes. Season the tuna well with salt and pepper and place a piece in each dish. Top each piece with 2 tablespoons of porrata and pour 1/4 cup of broth over each. Bake 25 to 30 minutes, until the tuna is medium to medium-well done, basting at least once.
• Meanwhile, mix together the bread crumbs, olive oil, lemon juice and truffles. When the tuna is done, top each portion with about 1/3 cup of the mixture and serve.