Baked Tuna Burritos Recipes

TUNA BURRITO

Steps:

• Preheat the oven to 350F.
• In a small bowl, mix the tuna with the cumin, chili powder and lime juice.
• Heat the oil in a large pan over medium-high heat. Add the onions and peppers and cook for ten minutes or until softened and a bit charred. Don't stir too often. Turn the heat down to medium-low, add the garlic and cook for 2 minutes longer. Season with salt and pepper.
• To build the burritos, divide the refried beans evenly amongst the tortillas. Top with the rice, tuna, sauteed peppers and onions, cheese and cilantro.
• To wrap the tortillas, fold the bottom of the tortilla up and over the filling. Roll it in tightly towards yourself. Fold up the two sides on either end and finish firmly rolling the burrito to the top.
• Add the burritos seam side down to a baking dish and cover with tinfoil. Bake for 20 minutes. Remove from the oven and let cool for 5 minutes.
• Cut each burrito in half and serve with sour cream and salsa.

THIRTY-MINUTE BAKED TUNA BURGERS

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.

EASY TUNA PASTA BAKE

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.

BAKED TUNA CAKES

Steps:

• Heat oven to 400ºF.
• Combine ingredients.
• Shape into 18 patties, using 1/4 cup tuna mixture for each patty. Place in single layer on baking sheet sprayed with cooking spray.
• Bake 20 min. or until golden brown, turning cakes over after 15 min.

BURRITO BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning. , Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations. , Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings.

BAKED TUNA BURRITOS WITH TOMATO SALSA

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.

BAKED TUNA BURRITOS

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.

BAKED RISOTTO WITH TUNA

Steps:

• Preheat an oven to 400 degrees F. Place a large (about 12-cup) ovenproof dish over medium heat, about 1 minute. Add in the olive oil, the onion, garlic and sea salt. Saute until the onion is soft and translucent, about 5 minutes. Add the rice to the dish and stir for another minute or until the rice is lightly coated in oil and light gold in color.
• Add the stock and the tomatoes to the dish. Bring the mixture to a simmer. Stir in the tuna, zucchini, and season with the black pepper, to taste. Cover the dish, with a lid or aluminum foil, and bake until the rice is tender and cooked through, about 30 minutes. Scatter the parsley over the top of the risotto and sprinkle with grated Parmesan cheese, if desired, before serving.

BAKED TUNA BELLY IN PORRATA

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.