Tuna And Black Bean Salad Wraps Recipes

Steps:

• In a small bowl, combine red onion, lemon juice, pepper, and salt. Whisk in olive oil; set aside.
• In a large bowl, slightly mash beans. Add tuna, tomatoes, and parsley. Pour dressing over bean mixture; stir gently.
• Divide bean mixture among tortillas. Top with carrot. Roll up tightly. Serve immediately, or cover and chill for up to 6 hours.

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook onion, chili and garlic in oil about 2 minutes, stirring constantly, until onion is softened.
• Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.

Steps:

• In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
• Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

Steps:

• Combine Mayo and Creole Seasoning.
• Drain Tuna and Corn.
• Drain and Rinse Black Beans.
• Combine all with the seasoned mayo.
• Enjoy on a corn tortilla!
• Note: you can adjust the Creole seasoning to your taste!

Steps:

• In a medium sized bowl add the tuna, drained black beans, salsa, cheese, Green onions, Cabbage, Cilantro and Salt. Combine until well mixed.
• Separate the tuna mixture into four equal parts. Place a serving in each whole wheat tortilla. Roll the mixture up into each tortilla, allowing the ends to remain open; there's no need to tuck them.
• Cut each tortilla wrap in half at an angle, plate and serve.

Steps:

• 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 one hour. Add parsley and cilantro; season with salt and pepper. Spoon tuna salad into lettuce leaves. Fold up leaves and eat taco style. Servings: 6 Nutritional Information Per Serving: Calories 270; Total fat 17g; Saturated fat 2.5g; Cholesterol 15mg; Sodium 200mg; Carbohydrate 14g; Fiber 5g; Protein 18g; ; Vitamin A 25%DV*; Vitamin C 20%DV; Calcium 4%DV; Iron 10%DV * Daily Value

Steps:

• 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 one hour. Add parsley and cilantro; season with salt and pepper. Spoon tuna salad into lettuce leaves. Fold up leaves and eat taco style.

Steps:

• 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 one hour. Add parsley and cilantro; season with salt and pepper. Spoon tuna salad into lettuce leaves. Fold up leaves and eat taco style.