Let’s Talk About This Mexican Tuna Salad
Okay, confession time: I started making this Mexican Tuna Salad (Easy and Healthy) on a whim during a hot Texas summer when, honestly, the thought of turning on the oven made me want to run for the hills. My aunt Rosa swears by her version (which is at least 90 percent jalapeño, I think), but over the years I’ve played with it, swapped ingredients, even accidentally dumped in way too much lime juice once. Still ate it. No regrets. Some days I eat this standing at the kitchen counter straight from the bowl—no shame at all.
Why I Keep Making This (And Maybe You Will Too)
I make this when I’m starving but don’t want to feel sluggish afterwards. It’s basically my go-to when my pantry is looking sad but I refuse to order takeout again. My family goes crazy for this because it’s bright, crunchy, and just spicy enough (unless someone goes heavy-handed with the jalapeños, but we won’t name names). Plus, it doesn’t leave a mountain of dishes behind. I used to be annoyed by how watery it got if I didn’t drain the tuna well, but now I just live with it—eat it fast enough and it’s not a problem!
What You’ll Need (Substitutions Welcome)
- 2 cans tuna in water (drained) – I’ve also used oil-packed in a pinch, gives a richer flavor
- 1 small red onion, finely chopped (if you’re out of red, white or yellow works; my cousin uses green onions sometimes, which is actually quite good)
- 1-2 jalapeños, seeded and chopped (or serrano if you like to live dangerously)
- 1 can sweet corn, drained (or cut kernels off a cob if you’re feeling fancy)
- 1-2 ripe tomatoes, diced (cherry tomatoes halved work fine, too)
- 1 avocado, cubed (skip if you must, but I won’t be happy about it)
- Juice of 2 limes (I occasionally use bottled lime juice, shh)
- A handful of fresh cilantro, chopped (if you hate cilantro, just leave it out or use parsley—my friend Becky swears this isn’t sacrilege)
- Salt and pepper, to taste (my abuela always used sea salt, but table salt’s just fine)
- Optional: dash of hot sauce, diced cucumber, or a spoonful of mayo for creaminess (I tried Greek yogurt once, honestly not bad!)
How I Throw It Together (With Some Real Talk)
- Grab a big bowl—bigger than you think you’ll need. Trust me, I always underestimate.
- Dump in the drained tuna and, using a fork, fluff it up so you don’t get those weird dense chunks.
- Add your chopped onion, jalapeños (don’t rub your eyes, please), corn, and tomatoes. Stir it all up.
- Squeeze in your lime juice. This is where I usually sneak a taste—sometimes I’ll add an extra squeeze if it’s feeling too bland.
- Gently fold in the avocado and cilantro; don’t mash the avocado to smithereens unless you want more of a creamy salad (which is also good, actually).
- Season with salt and pepper, taste, and adjust. Or just hand the spoon to someone else in the house for a second opinion.
- If you’re adding hot sauce or mayo, swirl it in now. Don’t worry if it looks a bit weird at this stage—it always does, and somehow it’s always delicious.
Notes (Learned the Hard Way)
- Draining the tuna thoroughly really does help avoid a soggy salad. I used to just give it a quick squeeze, but now I let it sit in a strainer for a couple of minutes.
- If the onions are too strong, soak them in cold water for 10 mins. I forget to do this half the time, though, and it’s still good.
- I’ve tried doubling the avocado, but honestly it turns into more of a guacamole situation (good, but different).
Variations I’ve Messed Around With
- Sometimes I toss in diced cucumber for crunch. Not traditional, but hey, it’s my salad.
- Black beans are a great addition if you want more protein (and you have a can lurking in the pantry).
- I once tried adding pineapple—nope, wouldn’t do that again. Way too sweet for my taste, but maybe you’re braver than me!
Do You Really Need Fancy Tools?
I usually just use a big mixing bowl and a trusty fork for flaking the tuna. If you have a potato masher, you can use it to break up the tuna fast, but I’ve also just used my hands in a pinch (wash first, obviously). No need for anything you don’t already have lying around.
Storing It (But Don’t Expect Leftovers)
Stick any leftovers in an airtight container in the fridge. It’ll keep for a day or two, though honestly, in my house it never lasts more than a day! The avocado might go a bit brown, but it still tastes fine—just stir it up.
How I Serve It (Sometimes Straight From the Bowl)
Sometimes I pile it on tostadas for crunch (try these homemade ones if you’ve got time, but store-bought are fine). It’s great scooped up with tortilla chips, or just stuffed into lettuce leaves if you’re feeling virtuous. My uncle puts it in a sandwich, which is a bit rogue but actually tasty.
Stuff I’ve Learned the Hard Way (Pro Tips)
- Don’t rush the draining step—one time I did, and my salad was basically tuna soup. Not what you want.
- If you make it ahead, wait to add the avocado until just before serving. I forgot once and it turned all brown and mushy; lesson learned.
- Actually, I find it works better if you chop everything a bit smaller than you think you should—makes it scoopable and less messy.
You Asked, I Answered (FAQ)
- Can I use fresh tuna instead of canned? Sure, if you’ve got it lying around (fancy!), just poach and flake it. I almost never do—canned is just easier for me.
- Is it spicy? Only if you want it to be. Leave out the jalapeños or swap for bell pepper if you’re not into heat.
- What’s the best tuna to use? I usually grab whatever’s on sale, but albacore is nice and chunky. I wouldn’t stress too much about it, to be honest.
- How do you make it creamy? Pop in a dollop of mayo or Greek yogurt. I’ve even done a little sour cream, which is pretty tasty.
- Can I make it ahead? Yeah, but like I said, hold off on the avocado till you’re about to eat. Otherwise, it gets a bit sad looking.
- I hate cilantro, what can I use? Parsley’s fine. Or just skip it. No biggie.
Oh, and if you want to see a step-by-step with photos, I sometimes follow the one at Simply Recipes for inspiration. Also, Serious Eats does a wild version if you want to get fancy with chipotles and such.
Anyway, hope you like this as much as I do. If you find a way to make it without dirtying a single dish, let me know—seriously, I’ll owe you one.
Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1 cup canned corn, drained
- 1/2 cup black beans, rinsed and drained
- 1 jalapeño, seeded and finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
-
1In a large mixing bowl, add the drained tuna and break it up with a fork.
-
2Add cherry tomatoes, red onion, corn, black beans, jalapeño, avocado, and cilantro to the bowl.
-
3In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper.
-
4Pour the dressing over the salad ingredients and gently toss to combine.
-
5Taste and adjust seasoning if needed. Serve immediately or chill for 10 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
