Mexican Tuna Salad

5 from 1 vote

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

Prep Time5

Resting Time10

Total Time15

Course: 15 Minutes or Less

Cuisine: Mexican

Keyword: crunchy salads, easy to make, lent recipe, lunch foods, mexican tuna, tuna salad

Servings: 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