Yellowfin Tuna
Burrito Fresco

Makes 4 servings

Featuring ahi tuna, seasoned black beans, cilantro-lime rice, and fresh pico de gallo put a refreshing twist on this burrito.



  • 1 c Black beans
  • 3 Garlic cloves, sliced
  • 1 Tbsp Cumin
  • 1 qt Water


  • 1.5 c Long grain white rice
  • 3 Garlic cloves, sliced
  • 1 Tbsp Olive oil
  • 1 qt Chicken stock
  • 1 tsp Kosher salt
  • ¼ c Cilantro
  • 1 Tbsp fresh lime zest


  • ½ cup Roma tomato – diced
  • ¼ cup Red onion – minced
  • 1 tbsp Cilantro – chopped
  • 2 tbsp Lime Juice
  • 1 tbsp Olive oil


  • 1 10” Flour tortilla
  • 1 Tbsp Sour cream
  • 4 slices Cajun Spiced Yellowfin Tuna
  • Lime wedges for garnish


  1. For the beans: Combine all the ingredients for the black bean in a medium saucepot and bring to a simmer. Cook until the beans are tender, then set aside to cool.
  2. For the rice: Place a non-reactive saucepot over medium heat. Add the olive oil and the garlic and lightly toast the garlic. Add the rice and stir to coat. Add salt and chicken stock. Bring to a heavy boil, reduce to a slow simmer, and cover tightly. Cook until 90% of the liquid is absorbed. Turn off the heat and allow to sit for 15 minutes. Now fold in the cilantro and the lime zest and let rest for 5 minutes.
  3. For the Pico de Gallo: Combine all the ingredients and chill for 30 minutes.
  4. To assemble: Lightly toast the tortilla. Coat with the sour cream. Layer the Sliced Yellowfiin Tuna on the tortilla. Top with a ¼ cup beans, ½ c rice, and ¼ c pico de gallo. Roll and slice. Serve with fresh lime wedges.

Nutrition Facts

Yellowfin Tuna Burrito Fresco