Reviewed: Jan. 8, 2013

My kids, who dislike tuna sandwiches usually, said they loved this and asked that I make it this way in the future, adding hard boiled egg.

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Reviewer:

stepperanddaniel

Cooking Level: Intermediate

Home Town: Hartsville, Tennessee, USA

Living In: Atlanta, Georgia, USA

Reviewed: Aug. 18, 2012

Fits Althea criterea: fast, healthy, economical and my teenage son loves it!

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Reviewer:

ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

Reviewed: Aug. 27, 2009

This is a great recipe flavors are different than the usual tuna salad. I was looking for something different to pack in grownup lunch boxes and this is definitely it. Thanks!

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Reviewer:

ivygreen

Reviewed: Jan. 21, 2010

This is going to sound dorky but this tuna salad tastes... festive. It has a lot of textures and flavors that really liven up a tuna sandwich. I swapped orange pepper for green and green chile peppers for jalapeno peppers - just because that's what I had. The cumin is great!! Eyeballed the mayo - as always - and stuffed it in a toasted whole wheat pita for a scrumptious, healthy dinner!

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Reviewer:

MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Simpson Bay, Sint Maarten, Netherlands Antilles

Reviewed: Feb. 11, 2010

WOW! I loved this. I used water packed tuna instead of olive oil packed to cut down on fat. I eye balled the cumin. (probably ended up being the same as in the recipe, I was sceptical, but don't skip this!! It makes the salad!) I did not have green chiles or fresh cilantro, but I had a large jar of HOT salsa, and added some of that. Love all the ingredients! SO healthy. I just added about 1-2 TBS of olive oil Mayo, and that smoothed it out, rather cut the heat a bit. I like it with and without the mayo. I had to add more salsa and cumin after I added the mayo. (I like it with a kick) The cumin really changes this and adds an awesome taste to this. My new Fav power lunch. I used lots of yellow, green, red and orange pepper. (I had all of that on hand) I had to let you know how great this is! I used to just mix a TBS of mayo and salsa to my can of tuna (My sis taught me that. I thought it was gross when I saw her do that, but it is good) I will never do that again. Can't wait to have my sis taste this one... SSSOOOOO YUMMY! THANKS!!!!

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Reviewer:

TAMMYDACHEF

Cooking Level: Expert

Living In: Rolling Meadows, Illinois, USA

Reviewed: Feb. 25, 2011

Yum!!! I was scanning through allrecipes, wondering if anyone had ever combined black beans and tuna, and I came across this recipe. It's great! I usually try to follow recipes to the letter when I'm trying them for the first time, but I had to make a few changes to use what I had on hand. I only used 2 pouches (2.6oz) of albacore white tuna, a few thin slices of red onion, 1/3 of a green bell pepper, and a little bit of miracle whip in leiu of the mayo. I also went light on the cumin and used a few spoonfuls of Rotel instead of salsa verde. I do wish that I had cilantro, but it is really tasty without it too! I will definitely make again!!

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Reviewer:

TexasALo

Cooking Level: Intermediate

Living In: Columbus, Texas, USA

Reviewed: Jul. 30, 2011

Loved this! I made it with smoked tuna and it turned out great.

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Reviewer:

1234

Reviewed: Jan. 24, 2012

My personal trainer is trying to get me to eat tuna without mayonnaise. This is a great way to do it!

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Reviewer:

Statlady

Cooking Level: Intermediate

Reviewed: Jun. 16, 2012

Loved it.. great way to add more protein with the black beans! I always add a splash of lemon juice, Tabasco, and Worcestershire sauce to my tuna salad, and threw in some diced jalapeños for some kick. was also worried about the cumin but it was perfect! stuffed the mix in a pita and baked with a slice of provolone.. AWESOME!

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Reviewer:

CC'sCosmicCook

Reviewed: Dec. 19, 2012

This is so quick and delicious! I use green onions, toasted cumin, substitute dried parsley for cilantro, and drizzle with garlic olive oil (I usually use tuna packed in water). So fresh, flavorful, and crunchy! I don't ever seem have salsa verde or green chiles around, but a scrape of frozen pureed chipotles does the trick for even more flavor. Also, I rinse the beans. Mayonnaise seems redundant, but I use a little anyway and it adds creaminess without being too heavy. Thanks for a great, versatile recipe!

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