Sara Welch
Associate in Science, Culinary Management
Florida Community College, Class of 2007

Sara Welch’s Tuna and Black Bean Salad Wraps

4 (15-ounce) cans black beans, drained
4 (11-ounce) cans tuna in olive oil, drained
1 ¾ pounds fresh tomatoes, peeled, seeded and chopped
8 ounces finely chopped red onions
¼ cup minced Serrano peppers
2 cups extra virgin olive oil
½ cup fresh lime juice
1 cup chopped parsley
1 cup chopped cilantro
Salt and freshly ground pepper
24 large butter lettuce leaves

Instructions:
In large bowl, combine beans, tuna, tomatoes, onions, Serrano peppers, olive oil and lime juice. Toss gently, being careful to keep tuna in bite-sized pieces. Cover and refrigerate at least one hour. Add parsley and cilantro; season with salt and pepper. Spoon or scoop tuna salad into lettuce leaves. Fold up leaves and eat taco-style.

Servings: 24

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