I had this at a luncheon at the Marriott in Baltimore. The chef came out to chat and I asked him what was in it-I pretty much guessed most of the ingredients. So-came home and created my own version of it! Serve on a bed of lettuce-great lunch with some crusty bread!
1 12 oz. can solid white albacore tuna in water, drained
1 15.5 oz can black beans, drained
2 tbs. chopped chives
2 tbs. chopped parsley
2 tbs. chopped red onion
1/2 c. chopped roasted red pepper
2 tbs. olive oil
juice of 2 lemons
Salt and pepper to taste
Toss together and serve on a bed of lettuce or over a sectioned tomato for a wonderful nutritious lunch or side.