Mexican Tuna Salad is super simple to make and tastes deliciously fresh. I like to make my Mexican tuna salad with avocado which adds a great creamy texture to the salad, along with the crunchy veggies and just enough diced jalapenos to add a nice kick of chili heat.
Mexican Tuna Salad
Looking for a quick appetizer or light dish, then look no further than my easy Mexican tuna salad. This Mexican tuna salad recipe requires very little hands on preparation and is made with refrigerator and pantry staples.
I’ve added some chopped jalapeno peppers to my salad for a kick of heat, but you can cut back of the chilies if you prefer your food a little milder.
I make my Mexican tuna salad with no mayo, instead I use chopped avocado to add creaminess to the salad and bind it together with a good quality extra virgin olive oil which has a great nutty texture that works with the other flavors in the salad.
I like to serve this simple salad on top of flour tortillas, or with a side of chips. For a low carb option, pile the salad high on some crunchy lettuce leaves.
Mexican tuna salad ingredients
- TUNA: I used 3 x 5-ounce cans of tuna in water to serve 6.
- RED ONION: adds flavor and crunch to the salad.
- PEPPERS: add any color of diced bell pepper for crunch, along with diced jalapeno peppers which add a nice chili heat to the salad.
- AVOCADO: fresh avocado adds a great creamy texture to the salad.
- OIL: olive oil helps the ingredients to combine adding a little moisture into the tuna salad. Use a good quality EVOO as it will add a nutty flavor.
- LIME: freshly squeezed lime juice has the best flavor, although you could use bottled lime juice in a pinch. I also like to add a wedge of fresh lime on the side when serving this salad.
- SEASONING: this salad is flavored with taco seasoning, sea salt and ground black pepper.
How to make Mexican Tuna Salad
Combine all the ingredients in a medium bowl.
Stir until well combined.
Serve over tortillas, crackers, chips, or lettuce.
- I prefer to use canned tuna in water, but you can also use tuna in oil. Just ensure you look for tuna with no added salt.
- Swap the red onion for sliced green onions or shallots which also have a milder onion flavor.
- Make a Mexican tuna and bean salad by adding some canned beans, use your favorite bean like cannellini or black beans, or try some canned mixed beans.
- Add extra crunch and stir through some canned sweetcorn, sliced radish or diced cucumber.
- Freshly chopped herbs are a great addition, stir through some finely shredded cilantro.
- Stir through some shredded sharp cheddar cheese.
What do you serve with tuna salad?
Mexican tuna salad is a great tasting appetizer, serve over tortillas (flour or corn), tortilla chips, your favorite crackers, some crusty bread or toasted bread. I also like to add a wedge of fresh lime so diners can squeeze some over for that extra burst of fresh citrus flavor.
For a great low carb option, you can swap the carbs for crunchy lettuce leaves, and pile that salad on those instead.
This Mexican tuna salad also makes a great sandwich filling, layering slices of tomato or cucumber with the tuna.
For a Mexican tuna salad main, place the tuna on top of a leafy green salad, add some chopped tomatoes and cucumber and serve for a delicious lunch or light dinner. Store the salad in an airtight container and it also makes an easy lunch on the go option too.
Recipe hints & tips
- Take time to properly drain the canned tuna otherwise the tuna salad will be too wet.
- If the tuna salad has been in the refrigerator for a couple of days I recommend giving the salad a good stir to combine all the ingredients together again before serving.
Yes, tuna is an oily fish, rich in protein, A, B and D vitamins and a great source of iron and omega 3 essential fatty acids. We should all be including more oily fish in our weekly diets.
Yes! Tuna is a very healthy and lean protein, an oily fish that we should all be including in our diets. It is packed full of A and B vitamins, along with iron, magnesium, potassium and zinc. It is also a great source of omega-3 fatty acids. Avocados give this salad it’s creamy texture and are a nutritious fruit loaded with healthy fats, fiber, vitamins and minerals. Also this salad is mixed with heart healthy olive oil, rather than mayonnaise.
There are plenty alternative to mayo in a tuna salad. You can swap mayonnaise for Greek yogurt or sour cream. However, I’ve added avocado to the tuna to give it a creamy texture, and used good quality olive oil to bind the salad together.
Once prepared, place the tuna salad into an airtight container and you can store in the refrigerator for 3-4 days.
Try some of my favorite salad recipes here at When is Dinner
- Italian Tuna Salad
- Mediterranean Tuna Salad
- Classic Tuna Salad
- Egg Salad
- Easy Peasy Pea Salad
- Southwest Spicy Chicken Salad
- Caesar Salad Bacon Cups
- Apple & Pear Salad
- BLT Salad
- 3 5 ounce cans solid white albacore tuna in water, drained
- ¼ cup red onion, diced
- ¼ cup bell pepper (any color), diced
- ¼ cup jalapeno, diced
- ½ an avocado, diced
- 1 tablespoon taco seasoning
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
- Combine all the ingredients in a medium bowl.
- Stir until well combined.
- Serve over tortillas, crackers, chips, or lettuce.
Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 42mgSodium: 529mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 24g
Nutritional information is approximate and for guidance only.