Mexican Tuna Salad
Are you tired of the classic tuna salad recipe? My Mexican Tuna Salad is zesty, flavorful, and anything but boring. Perfect for meal-prep and ready in just 10 minutes.
Servings: 4 servings
Calories: 333kcal
Equipment
- Bowl
- Meal Prep Containers
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.