Mexican Tuna Salad
Whip up this bright and creamy Mexican tuna salad in just 15 minutes. Serve it over crisp lettuce or scoop it up with crackers for an irresistible, protein-packed snack or light meal option.
Ingredients
- 2 cans albacore tuna, drained
- ⅓ cup plain Greek yogurt
- 2 Tbsp mayonnaise
- ⅛ teaspoon ground cumin
- ⅛ teaspoon chili powder
- Salt and black pepper to taste
- 1 Tbsp avocado oil
- Juice of ½ a lime, about 1 tbsp
- ½ cup corn kernels
- ½ cup red pepper diced
- ⅓ cup black beans
- 2 Tbsp green onion, diced
- 2 Tbsp red onion, diced
- 1 Tbsp cilantro chopped
- 1 Tbsp jalapeno diced
Instructions
- In a large bowl, combine the tuna, yogurt mayonnaise, cumin, chili powder, salt, pepper, olive oil, and lime juice.
- Gently flake the tuna with a fork and stir until the mixture becomes smooth and well blended.
- Add the corn, red pepper, black beans, green onion, cilantro, and jalapeño, then stir to combine.
- Serve as a crowd-pleasing snack with guacamole, chopped vegetables, crackers, or chips.
- For a light lunch option, assemble individual portions of the salad in small iceberg lettuce bowls.
Notes
Sandy’s tips:
- Salad storage: This Mexican tuna salad can be stored for 3-4 days in an airtight container in the fridge.
- Make ahead: Make this salad 1-2 days in advance and store in the fridge, ready to be served just before your guests arrive to celebrate Cinco de Mayo.
- Double the recipe: Make a double batch of this Mexican tuna salad when serving a larger crowd.
- Uniform size matters: Make sure to chop the peppers and onion into uniform pieces so that the salad looks more appealing and to ensure every bite includes a perfect mix of flavors and textures.
Nutrition Facts
Calories: 240kcal, Carbohydrates: 9g, Protein: 24g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 40mg, Sodium: 419mg, Potassium: 364mg, Fiber: 2g, Sugar: 3g, Vitamin A: 665IU, Vitamin C: 25mg, Calcium: 41mg, Iron: 1mg