Tuna with Black Bean Salsa Recipe | PBS Food

Tuna with Black Bean Salsa

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Yield: 4 servings



  • 1 ½ pounds tuna steak cut one inch thick
  • 1 cup dried black turtle beans washed and soaked in cold water overnight
  • 2 tomatoes seeded and chopped
  • 1/3 cup fresh cilantro chopped
  • 1 jalapeno pepper seeded and minced
  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • 1 avocado peeled, pitted and chopped


  1. Combine the 1 tablespoon olive oil and 1 tablespoon lime juice and brush on the tuna.
  2. Place over hot coals and grill 4 to 6 minutes per side, until the outside is browned and the inside is just cooked.
  3. Serve with black bean salsa. Drain the black beans and put in a saucepan with enough water to cover.
  4. Bring the beans to a boil and cook until they are tender, about one hour.
  5. Drain the beans, pass under cold running water and combine with the tomatoes, cilantro, jalapeno pepper, lime juice, olive oil and avocado.
  6. Allow the mixture to sit at room temperature for about ½ hour before serving.
  7. If it is necessary to make it ahead, refrigerate up to 3 or 4 hours but do not add the avocado until ready to serve.
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