This amazing Mexican tuna salad is creamy, crunchy, colorful and packed with protein! It is a fun spin on classic tuna salad and will be your new go-to recipe! Scoop it up with tortilla chips or fresh cut veggies or pile it on some toasted whole grain bread!
This Mexican-inspired tuna salad comes together in minutes with canned tuna fish, crunchy, colorful veggies, black beans, herbs and the most amazing quick dressing that takes it to a whole new level of deliciousness!
If you think you dont like tuna then this is the tuna salad recipe that will change your mind! It is just so flavorful, creamy and satisfying that even the kids will devour it!
You may also love this tuna egg salad or tuna pasta salad.
I love to make this high protein healthy tuna salad when I am not sure what to make. It is so good every time!!!
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Ingredients You’ll Need
Here are the ingredients you’ll need to make this amazing tuna salad with a Mexican twist.
- Canned tuna fish – I used Safe Catch canned tuna fish but you can use any type of tuna fish you have.
- Black Beans – canned black beans, drained and rinsed.
- Corn – you can use any type of corn. I love Mexicorn in this recipe.
- Red bell pepper – or any bell pepper you have
- Cherry or grape tomatoes – I love the sweet flavor of that tomatoes to balance out the heat from the dressing and jalapeno.
- Jalapeno – seeds removed and diced for a little kick of heat and color.
- Cilantro – fresh cilantro adds a nice herby layer of flavor that is everything in this tuna salad.
- Onion – purple/red onion or scallions work great!
- Dressing – pickle juice, lime juice, light mayo, Greek yogurt, taco seasoning, salt and pepper – so good!
Get the complete list of recipe ingredients, instructions and nutrition in the recipe card at the bottom of this post.
Recommended Kitchen Tools
- Cutting board + Kitchen knife
- Measuring cups
- Mixing bowls
How To Make This Mexican Tuna Salad Recipe
Here is a summary for how to make this tuna salad recipe with step by step photos to help guide you.
- Add all of the dressing ingredients to a bowl and mix well to combine.
- Open and drain the tuna and add it to a large bowl. Break the tuna up into large chunks using a fork. Add all of the salad ingredients to the same bowl with the tuna.
- Pour the dressing over the salad
- Mix everything together, serve and enjoy!
Substitutions and Variations
- Tuna fish – use any type of canned meat or fish you have. You could even use leftover cooked shredded chicken breast.
- Veggies – You can pretty much switch up the veggies with almost any veggies you have on hand. I stuck to crunchy, colorful varieties that balance the Mexican flavors well. You could also use cucumbers, carrots, celery, broccoli, or roma tomatoes.
- Beans – I love the use of black beans in this recipe but pinto beans or chickpeas would also work! Or leave them out if you are not a fan.
- Dressing – I created this dressing specifically for this Mexican inspired tuna salad but if you have another dressing you like then feel free to use that.
How To Store Mexican Tuna Salad
Store leftover tuna salad in an airtight container in the refrigerator for up to 4 days.
Ways to serve Mexican-inspired tuna salad
- Stuffed Avocados – halve and pit ripe avocados, then fill each half with Mexican tuna salad. Top with extra cilantro, diced tomatoes, and a squeeze of lime. This makes a high-protein, low-carb lunch.
- Taco Lettuce Cups – spoon the tuna salad into large romaine, butter lettuce, or iceberg lettuce leaves. Great for a fresh, crunchy, low-carb meal
- Tostadas – spread the tuna salad over baked tostada shells and top with shredded lettuce, diced avocado, cotija cheese, and fresh salsa or a drizzle of hot sauce.
- With chips or veggies – It’s also delicious scooped up with tortilla chips, cucumber slices, bell pepper strips.
- Tuna wrap – add this mexican tuna salad to a high-fiber tortilla for a quick tuna salad taco wrap.
FAQs
Best Tuna for Tuna Salad IS Solid White Albacore Tuna, which has a mild flavor and firm texture. Best overall choice. Yellowfin Tuna is richer in flavor and meaty texture. Chunk Light Tuna is softer in texture and budget-friendly. My recommendation: Use water-packed albacore tuna for the best texture and a lighter, healthier tuna salad. I like the Safe Catch brand.
Yes, you can! Canned chicken or canned salmon would both work great in place of the tuna in this recipe.
More Protein Packed Salad Recipes
Looking for other recipes like this? Try these:
Did you try this Mexican Tuna Salad Recipe? If you did, then please leave a comment and rating below. I would love to hear how yours turned out!
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High Protein Mexican Tuna Salad
- Total Time: 10 minutes
- Yield: 4–5 servings 1x
- Diet: Gluten Free
Description
This amazing Mexican tuna salad is creamy, crunchy, colorful and packed with protein! It is a fun spin on classic tuna salad and will be your new go-to recipe! Scoop it up with tortilla chips or fresh cut veggies or pile it on some toasted whole grain bread!
Ingredients
- 2 (5oz) cans tuna, drained
- ⅓ cup black beans – drained and rinsed
- ⅓ cup cherry tomatoes – sliced
- ⅓ cup diced green/red bell pepper
- ⅓ cup corn
- ¼ cup diced red onion
- ¼ cup chopped cilantro
For the dressing
- 2 tablespoons pickle juice
- 2 tablespoons lime juice
- ⅓ cup light mayo
- ¼ cup plain Greek yogurt
- 2.5 teaspoons taco seasoning
- Salt and pepper – to taste
Instructions
- Add all of the dressing ingredients to a bowl and mix well to combine.
- Open and drain the tuna and add it to a large bowl. Break the tuna up into large chunks using a fork.
- Add all of the salad ingredients to the same bowl with the tuna.
- Pour the dressing over the salad and toss to combine.
- Serve and enjoy!
Notes
- Use any type of tuna you like.
- Any raw veggies will work in this recipe.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Give it a good stir before enjoying it to wake up all of the Mexican flavors.
- Prep Time: 10 minutes
- Category: Lunch
- Cuisine: Mexican
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