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.