Tuna Burrito With Fresh Salsa And 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
• 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
• 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

1. Dry the beans with a paper towel to remove any liquid and mix together all the ingredients.

black beans, garlic, olive oil, caramel color, coriander seeds, cumin, cayenne pepper, salt, tomatoes, papaya, red onion, lemon, fresh cilantro, green chili, salt, tortillas, fresh tuna, fresh cilantro, wasabi, salt, egg yolk, oil

Taken from www.foodrepublic.com/recipes/tuna-burrito-with-fresh-salsa-and-black-bean-dip-recipe/ (may not work)