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Tuna and Black Bean Salad Wraps

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Course: Dinner, Lunch
Refrigerate: 1 hour


  • 15 oz. black beans, rinsed and drained
  • 11 oz. tuna in olive oil, drained
  • 3/4 cup fresh tomatoes (peeled, seeded and chopped, or canned diced tomatoes)
  • 1/3 cup finely chopped red onion
  • 1 Tbsp. minced Serrano peppers
  • 1/3 cup extra-virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro
  • Salt and pepper (to taste)
  • 6 large butter lettuce leaves


  • In a large bowl, combine beans, tuna, tomatoes, onion, peppers, oil and lime juice.
  • Toss gently, being careful to keep tuna in bite-size pieces.
  • Cover and refrigerate at least 1 hour.
  • Add parsley and cilantro; season with salt and pepper.
  • Spoon tuna salad into lettuce leaves.
  • Fold up leaves and eat taco style.
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