Mexican Tuna Salad

5 from 1 vote

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.

Prep Time10

Total Time10

Course: Salad

Cuisine: Mexican

Servings: servings

Calories: 333kcal

Author: Mike Cleavenger

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.

Nutrition