Prep 10 mins
Cook 0 mins
A quick and healthy tuna salad with a different twist. I put this together for lunch today, just tossing together what sounded good. The flavors came together nicely, I thought, so I am posting the recipe. It was great served in a whole-wheat tortilla.
- 2 (6 ounce) canssolid albacore tuna, drained
- 1 (15 ounce) can black beans, drained and rinsed (I do this in a strainer)
- 1 (4 ounce) canchopped green chilies, drained
- 3 tablespoons chopped red onions
- 1 -2 tablespoon chopped fresh cilantro
- 1⁄4 cup mayonnaise (I used light)
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- fresh ground pepper, to taste
- In a medium-sized bowl, flake tuna with a fork; add beans, chiles, onions, and cilantro and toss to combine.
- In a small bowl, stir together remaining ingredients; add to tuna mixture and carefully toss to incorporate ingredients.
- Taste and adjust seasonings, if desired.
Loved it! Was very surprised how many levels of flavour there were. Easy recipe to modify . Tried it with a bit of salsa in it and that was good too. Perfect for a picnic when you are trying to be healthy! A keeper
Great recipe! I made a few changes, though: Used canned chicken instead of tuna, red bell peppers, white onion & parsley just because I had them on hand. I served it with whole wheat pitas but it was fantastic on it's own and even better the day after. My hubby said it would be great on corn tortillas too. Thanks for posting!
WHAT A GREAT SALAD! It tasted amazing and the best part, it stretched the tuna without sacrificing the flavor. I almost followed the recipe, my changes: I added about 1/3 C plain yogurt (a couple reviewers stated it was dry), diced up 2 banana peppers (instead of green chilies, my garden is going nuts and have tons peppers), and squirted some fresh lime juice (I love a little citrus with tuna). Thanks GaylaJ for a keeper! (And I don't give out these praises without warrant!)