This Mexican Tuna Salad is easy and healthy to make and can be prepared in just 10 minutes. Meal-prep this protein-packed tuna salad in lettuce cups for your weekly lunches.
Who doesn't love quick and easy salad recipes? If you do, check out my Shrimp Salad Stuffed Avocados, Tuna Caesar Salad, and Buffalo Chicken Salad.
Are you tired of the classic tuna salad recipe? My Mexican tuna salad is zesty, flavorful, and anything but boring.
You'll love how versatile and meal-prep-friendly this recipe is! Serve the tuna in lettuce cups, avocados, or even turn it into a wrap.
Before diving into this recipe, let's talk about canned tuna. It usually comes packaged in water, oil, or with sea salt.
prefer using Safe Catch or Wild Planet because they provide large chunks of tuna, which is ideal. Avoid tuna packaged in water or oil, as it tends to have a texture similar to cat food.
If you like this meal prep recipe, check out my Air Fryer Teriyaki Salmon, and Whole30 Dynamite Shrimp.
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⭐️ Why You'll Love This Recipe
- Enjoy a healthy protein-packed Tuna Salad with the addition of Greek yogurt, and black beans! For another macro-friendly salad, check out my Mango Salmon Salad.
- This recipe comes together in only 10 minutes!
- Serve Tuna inside of lettuce cups for a gluten-free lunch.
- You'll love meal-prepping this recipe for easy grab-and-go lunches.
📝 Key Ingredients
Here's a visual overview of the ingredients for this Mexican tuna salad recipe. Scroll to the bottom for specific quantities.
- Tuna - I used Yellowfin tuna in this recipe, but Albacore works just as well. Look for large chunks of tuna without added water, and make sure it doesn't resemble pet food.
- Corn - I used 1 ear of fresh corn because I love the flavor of fresh corn. Frozen corn is a great swap and is available all year.
- Yogurt - Instead of 100% mayo, Greek yogurt lowers the calories and adds more protein.
- Mayo - I like to use a sugar-free mayo for the extra tang. Try my Paleo Mayo recipe for an unsweetened version.
- Black Beans - This makes this recipe a Mexican-style tuna salad, and we love the added protein.
- Spices - We used paprika, chili powder, garlic powder, and salt.
- Lime Juice - Gives a zesty flavor and brightens all of the ingredients.
- Chipotle - For a spicy and smoky flavor!
See recipe card for quantities.
🥘 Substitutions + Variations
- Vegan Tuna Salad - Use chickpeas and vegan mayo for a plant-based option. Here is a great Easy Chickpea Tuna Salad recipe.
- Tuna - You can either use canned Albacore or Yellowfin, they both taste amazing in this recipe. If you are feeling adventurous, you can poach fresh Albacore tuna.
- Classic Tuna Salad - If you don't want a Mexican-style tuna Salad, use red onions and celery for the vegetables for a more traditional version.
- Wrap it up - Grab a large tortilla wrap and fill it with the Mexican Tuna Salad.
- Tuna Salad Croissant - Who doesn't love tuna salad on a buttery croissant?
🔪 Step-By-Step Instructions
This 10-minute Mexican tuna salad couldn't be more simple. You just mix everything together! Come on let me show you how.
Step 1. In a large bowl, combine all the tuna salad ingredients. Be sure to drain the liquid from the canned tuna to prevent the salad from becoming watery.
Step 2. Mix everything until the tuna salad looks like the picture above. I prefer using disposable gloves and mixing the salad with my hands, as they’re the best kitchen tool you have.
👨🏻🍳 Chef Tips
- For extra protein, remove the mayo and use 100% Greek yogurt.
- For a dairy-free recipe, swap out yogurt and use mayo instead.
- For the best results, choose a good quality canned tuna, that isn't packed in water or oil.
Serving Instructions
Mexican tuna salad can be served in a variety of delicious ways. Here are some creative serving ideas:
- Tostadas - Spoon the tuna salad onto tostada shells for a crunchy, fun-to-eat dish. Top with extra avocado slices or a sprinkle of cheese if desired.
- Lettuce Wraps - Use large lettuce leaves, such as romaine or butter lettuce, to create fresh and light wraps. This is a great low-carb option.
- Stuffed Avocados - Halve avocados and remove the pits, then fill the centers with tuna salad for a delicious and nutritious meal.
- Burrito Bowls - Serve the tuna salad over a bowl of rice or quinoa, and add toppings like roasted salsa roja, shredded cheese, and my food processor guacamole for a complete meal.
- Wraps - Use tortillas to roll up a delicious wrap. Add fresh greens like spinach or arugula for extra healthy vegetables.
- Tortilla Chips - Serve as a dip with tortilla chips for a fun appetizer.
❓Recipe FAQ's
Select a large chunk of canned tuna that isn't packed in water or oil. Cheaper options are often packed in oil and can have a texture similar to pet food. I used Skipjack Tuna from Wild Planet.
Greek Yogurt provides a creamy texture similar to mayo with added protein and a tangy flavor.
Mexican tuna salad can be served on tostadas, in lettuce wraps, inside stuffed avocados, in burrito bowls, or as an appetizer with tortilla chips.
Keep leftover tuna salad in an airtight container in the fridge for up to 4 days. Stir well before serving.
🍽 More Salad Recipes
Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!
📖 Recipe
Mexican Tuna Salad
Equipment
Ingredients
- 3 cans of tuna I used Skipjack yellowfin tuna
- 1 red bell pepper diced
- 1 chipotle chili diced
- ¼ cup red onion diced
- 1 cup corn fresh or frozen
- 1 cup black beans drained and rinsed
- ¼ cup fresh cilantro chopped
- 2 tablespoons lime juice
- ⅓ cup Greek Yogurt
- ¼ cup mayo
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- In a large bowl, combine all the tuna salad ingredients. Be sure to drain the liquid from the canned tuna to prevent the salad from becoming watery.
- Serve in lettuce cups or scoop it up with tortilla chips for a fun twist.
Notes
- Canned Tuna: Choose a large chunk of canned tuna not packaged in water or oil. The cheaper options are often packed in oil and can resemble pet food. I used Skipjack Tuna from Wild Planet.
- Serving Tips: Mexican tuna salad can be served on tostadas, in lettuce wraps, inside stuffed avocados, in burrito bowls, or as an appetizer with tortilla chips.
- Storage: Keep leftover tuna salad in an airtight container in the fridge for up to 4 days. Stir well before serving.
Mike Cleavenger says
This is so much better than the traditional Tuna salad! I love all the Mexican flavors here.