Mango and Black Bean Salad with Grilled Tuna


1 lb tuna steaks, or two 9-oz cans of chunk light tuna in water, drained

15 and 1/2 oz can black beans, or 1 and 1/2 cups cook dry-packaged black beans, rinsed and drained

1 large ripe mango, peeled, cubed

2 plum tomatoes, chopped

1/2 medium cucumber, chopped

4 green onions and tops, sliced

Island lime dressing (recipe follows)

1/4 cup crumbled reduced-fat feta cheese

Optional garnish: sliced avocado and mint sprigs

Island Lime dressing ingredients:

2-3 tbs olive oil

2 tbs lime juice

2 tbs white wine vinegar

1 tbs water

1/2 tsp dried mint leaves


Grill tuna over medium-high heat, or broil 6 inches from heat source, 4-5 minutes each side, or until the level of doneness you like. Cool several minutes and cut into 1-inch pieces.

Whisk together all of the Island Lime Dressing ingredients in a bowl.

Combine tuna chunks, beans, mango, tomatoes, cucumber and green onions in a bowl; drizzle with Island Lime Dressing and toss. Add to top of lettuce. Sprinkle with feta cheese. 

Serves 4