This Mexican Tuna Salad, or ensalada de atun, is fresh and flavorful. Full of chopped veggies and seasonings like cilantro, lime, and cumin, this tuna salad recipe is great on its own, with tortilla chips, or in a wrap.
Mexican tuna salad is an easy to make lunch is a healthy meal that is chock full of protein and vegetables. Something a little different from your standard tuna salad. This recipe is keto, gluten free, and dairy free.
Why you'll love this tuna salad recipe
- Healthy: Tuna is high in protein, low in fat, and rich in Omega-3 Fatty acids. The vegetables are full of vitamins, minerals, and antioxidants.
- Pescatarian: A great way to get more fish into your life.
- Colorful: All of the vegetables add great color and zest to this dish.
Mexican Tuna Salad Ingredients
- canned tuna: I prefer tuna in water, but feel free to use tuna in olive oil if that's what you have on hand. My absolute favorite brand of tuna is Safe Catch. The flavor is great, with no overly "fishy" taste. Each can is mercury tested as well, so it is a safe option to eat regularly.
- mayonnaise: This serves as a binder for the tuna salad. You can use sour cream or greek yogurt as a substitute.
- jalapeno: Fresh or pickled jalapenos both work great to give this dish a bit of a kick.
- red bell pepper: Any color works! Bell pepper adds a nice crunch.
- red onion: Red onion is a great onion for using raw in salads because the flavor is slightly milder.
- corn: Fresh, frozen, or canned.
- cilantro: This adds a signature taste. If you don't like cilantro, you can use fresh parsley instead.
- cumin: Adds a distinct smokiness and taco flavor.
- fresh lime juice: Acid is a great addition to any tuna salad for a bit of a "bite."
How to Make Mexican Tuna Salad
In a mixing bowl, add drained tuna and mash with a fork to break it up slightly.
Add diced red onion, diced bell pepper, chopped cilantro, corn kernels, finely chopped jalapeño pepper, lime juice, cumin, and mayo.
Gently toss everything together until the ingredients are evenly coated with the dressing. Add salt to taste.
- Chop everything in uniform sizes for optimal taste and texture.
- Drain the canned tuna well so that it is not overly watery.
- Add black beans for even more protein.
- Add avocado for more healthy fat. If you want to check out something similar, see this guacamole chicken salad.
- Use canned chicken in place of tuna if you prefer the taste.
How to Serve
Serve this southwest tuna salad a variety of ways.
- in a tortilla wrap
- on crackers
- on lettuce wraps
- on tostada shells
more recipes with tuna
While this will vary on personal preferences, my absolute favorite canned tuna is Safe Catch Tuna. Other great brands are Wild Planet, American Tuna, and Genova. Important things to look for are pole or line caught, packed in its own juices, and mercury tested.
Sure! Canned Salmon would work well.
If you would prefer not to use mayo, the best substitutes are greek yogurt, sour cream, olive oil, and mashed avocado.
Mexican Tuna Salad
- 2 5 oz. tuna cans drained
- ¼ cup mayonnaise
- ¼ cup red bell pepper small dice
- ¼ cup frozen corn
- 2 tbsp. cilantro chopped
- ¼ cup red onion small dice
- 1 lime juiced
- 1 tsp. cumin
- 1 jalapeno finely diced
- In a mixing bowl, add drained tuna and mash with a fork to break it up slightly.
- Add diced red onion, diced bell pepper, chopped cilantro, corn kernels, finely chopped jalapeño pepper, lime juice, cumin, and mayo.
- Gently toss everything together until the ingredients are evenly coated with the dressing. Add salt to taste.