In a mixing bowl, combine together drained tuna, sweetcorn, finely chopped celery, minced onion, mayonnaise, rice, salt and pepper. Mix well. Taste and add more seasoning, if needed.
Thinly slice cucumber and place about 10 slices in the center of tortilla (10-inch/25-centimeters), in a row. Cover them with about a quarter of the tuna filling. Sprinkle with cheese (optional) and roll into burrito (check process photos above this recipe card).
Wrap the ends in aluminum foil and cut in half (see note 6).
Enjoy!
Notes
You can use either tuna in brine or oil, just make sure to drain the liquid.
Canned sweetcorn can be substituted with frozen sweetcorn (make sure to cook it first).
You can use either yellow, white or red onion. You can also add more, if you like (I wouldn’t go over ½ cup though).
I used long grain rice, but if you have some leftover short-grain rice on hand, you can use it as well.
Cheese is completely optional and can be omitted. I used cheddar, but you can use any cheese you like.
If you want to serve it later, wrap the whole burrito in foil and keep in the fridge until ready to serve.
Serve right away or keep in the fridge for up to 3 hours.
You can add more mayo if you like.
For more tips and useful information, please read the full post above this recipe card.
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: Tuna Burrito Recipe
Nutrition Facts
Tuna Burrito
Amount per Serving
Calories
463
% Daily Value*
Fat
24
g
37
%
Saturated Fat
4
g
25
%
Cholesterol
20
mg
7
%
Sodium
561
mg
24
%
Potassium
333
mg
10
%
Carbohydrates
39
g
13
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
22
g
44
%
Vitamin A
205
IU
4
%
Vitamin C
3
mg
4
%
Calcium
59
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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