Mexican Tuna Salad

This creamy, crunchy and colorful Mexican Tuna salad will change the way you think about tuna! Scoop it up with tortilla chips or veggies for a quick and easy snack, use it as a filling for lettuce wraps or tostadas! There are so many ways to enjoy this recipe. 

Canned tuna is spiced up with a creamy and zesty homemade dressing, then tossed with crunchy vegetables and fresh cilantro for a delicious and budget friendly twist on tuna salad. 

Every Lent I challenge myself to try a new way to serve canned tuna.  It’s one of those pantry staples that I always have on hand. It’s easy, it’s cheap, high protein and my boys love canned tuna. You can find several tuna salad variations on AHB from more classic all the way to Buffalo style tuna salad. 

I love this Healthy Mexican Tuna Salad Recipe because it’s endlessly versatile! 

Serving Suggestions:

Use it as a sandwich filling, in a lettuce wrap, serve it with chips or saltine crackers, on  tostada shells, or in a quesadilla. There are so many great ways to spice up your meal prep and liven your lunchbox with this recipe.

What kind of canned tuna should I use?

My personal preference is always albacore tuna, but feel free to use whatever you have on hand. Yellowfin, Skipjack and even plain old chunk light tuna can all be used. 

Looking for more canned tuna recipes? Try these next! 

• Buffalo Tuna Salad
• Dill Pickle Tuna Salad
• Mediterranean Tuna Salad
• Tuna Pinwheels

Here’s what you’ll need:

• 2 (5oz) cans of tuna in water, drained
• ½ cup corn 
• 1/2 cup red bell pepper, diced small
• ½ cup black beans canned, rinsed and drained
• ⅓ cup chopped cilantro
• ¼ cup red onion, diced small
• 3 Tablespoons chopped pickled jalapeños 

Dressing:  

• ⅓ cup mayonnaise
• 2 Tablespoons sour cream or plain greek yogurt
• 1-2 tablespoons taco sauce (use your preference for mild-hot)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

Step by Step Instructions

Step 1: First make the dressing by whisking together the mayo, sour cream, taco sauce, cumin, chili powder, onion powder and garlic powder in a mixing bowl. 

Step 2: Next add the tuna, corn, black beans, red onion, red bell pepper, pickled jalapeno, and chopped cilantro. 

Step 3: Mix well and allow to sit for at least 10 minutes to allow flavors to meld. 

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Mexican Tuna Salad

Mexican Tuna Salad takes canned tuna and spices it up with a creamy and zesty homemade dressing, crunchy vegetables and fresh cilantro.

5 from 1 vote

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Prep Time: 5 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 servings

Calories: 90kcal

Author: A H

Ingredients

• 2 5oz cans of albacore tuna in water, drained
• ½ cup corn
• 1/2 cup red bell pepper (diced small)
• ½ cup black beans canned (rinsed and drained)
• ⅓ cup chopped cilantro
• ¼ cup red onion (diced small)
• 3 Tablespoons chopped pickled jalapeños

Dressing:

• ⅓ cup mayonnaise
• 2 Tablespoons sour cream or plain greek yogurt
• 1-2 tablespoons taco sauce (use your preference for mild-hot)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

Instructions

• First make the dressing by whisking together the mayo, sour cream, taco sauce, cumin, chili powder, onion powder and garlic powder.
• Then add the tuna, corn, black beans, red onion, red bell pepper, pickled jalapeno, and chopped cilantro.
• Mix well and allow to sit for at least 10 minutes to allow flavors to meld.

Notes

Serve on a bed of lettuce as a salad

As a dip with tortilla chips

As a wrap with lavash bread, flour tortilla, or romaine lettuce leaves

As a sandwich filling

In an avocado half

This tuna salad also makes an awesome tuna melt, tostada or quesadilla filling. Spread it on an English muffin or tostada shell, top it with a bit of shredded cheese and stick it under the broiler until the cheese is melted. 

Or spread it on a flour tortilla with cheese and cook it like a quesadilla. 

Storing leftovers: 

Store your leftover tuna salad in an airtight container in the fridge for up to 2-3 days. Give it a good stir before serving. 

Nutrition

Calories: 90kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 106mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 401IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 1mg

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