Mexican Tuna Salad

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5 from 34 votes

Prep Time15

Course: lunch, Salad, Snack

Cuisine: American, Mexican, Tex-Mex

Servings:

Calories: 154kcal

Author: Agnieszka

Ingredients

2 7oz cans of tuna in water or oil, drained
½ cup corn canned or cooked from fresh or frozen
½ cup black beans canned, rinsed and drained
¼ cup red onion diced small
¼ cup red bell pepper diced small
¼ cup mayo increase to ⅓ cup if you prefer creamier salad
1 teaspoon cumin
½ jalapeno pepper diced small, seeds removed
2 tablespoon fresh cilantro leaves chopped
½ lime juiced

Instructions

Place drained tuna in a medium mixing bowl and mix with a fork to break up large pieces.
Add chopped red pepper, red onion, corn and black beans (rinsed and drained), mayo, cilantro, cumin, jalapeno and lime juice.
Mix with a fork.
Serve immediately or place in an airtight container and store in the fridge for up to 48 hours.

Notes

Any type of canned tuna will work: albacore, light chunk, yellowfin or skipjack.

Make sure your tuna is drained or the salad may turn watery. I usually open the can, pour the contents onto a sieve and let it drain while I chop the veggies.

Add as much or as little mayo as you like. If you prefer a creamy tuna salad, increase the amount of mayo to ⅓ or even ½ cup. You can also swap some or all of the mayo with plain Greek yogurt.

If you're looking for more spice, as a whole jalapeno instead of ½. You can also add ½ teaspoon of cayenne pepper.

Nutrition