Name: Mexican Tuna Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 4 4- ounce cans tuna in water (drained); 1 cup canned black beans (drained and rinsed); 1 cup canned corn (drained); 1 red bell pepper (diced); ½ red onion (finely diced); ½ cucumber (peeled, seeded, and diced); 1/4 cup diced pickled jalapenos; ¼ cup fresh cilantro (chopped); 3 Tablespoons sour cream; 3 Tablespoons mayonnaise; 1 Tablespoon fresh lime juice (about ½ lime); ½ teaspoon ground cumin; ½ teaspoon smoked paprika; ¼ teaspoon chili powder (more to taste); Salt and pepper to taste; Serve on tostadas or with chips

By: Jill Mills Posted: Jul 10, 2025

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Mexican Tuna Salad is a vibrant, protein-packed dish that blends classic Mexican flavors with the simplicity of canned tuna. Ready in just 15 minutes, it works great as a quick lunch, a light dinner, or a filling wrap or tostada topping.

Close up of a bowl of Mexican Tuna salad with tortilla chips and lime wedges

This Mexican tuna salad takes classic tuna salad to a whole new level. It’s creamy, spicy, and zesty with a satisfying crunch from fresh vegetables like red bell pepper, cucumber, and onion. Black beans and corn add heartiness, while lime juice, cumin, smoked paprika, and chili powder bring bold flavor. We love this during the summer because it requires just a few minutes of prep and zero cooking. It’s so good!

Why We Love This Mexican Tuna Salad

Not a basic tuna salad. This recipe is definitely not a basic tuna salad. It has the base components – canned tuna, mayo, and sour cream – but black beans, a handful of veggies, and spices are added for flavor and texture.
Ready in 15 minutes. It takes less than 5 minutes to prepare Mexican tuna salad. However, I always recommend refrigerating it for 15 minutes or so, just to give the flavors time to meld together. It’s so much tastier after that short chill period!
Versatile. One thing I personally love about this recipe is that it works great as a light lunch, whether served on tostadas or a lettuce wrap, but it can also be enjoyed as a snack. We love to eat it as a dip with tortilla chips!

Overhead view of ingredients needed to make Mexican tuna salad

Recipe Ingredients

This recipe is made with canned tuna, veggies, and a few other ingredients. Scroll down to the recipe card below for the exact measurements.

Tuna – I like to use tuna in water but tuna in oil can be used for a richer flavor. Either way, be sure to drain the tuna well.
Black beans – Black beans add protein and flavor to the salad. Drain and rinse ahead of time.
Veggies – Corn, red bell pepper, red onion, cucumber, and pickled jalapenos add flavor and texture to the salad.
Herbs & seasonings – Fresh cilantro, ground cumin, smoked paprika, chili powder, salt, and pepper all add flavor to the dish.
Sour cream & mayo – I like to use a combination of both in my tuna salad. The mayo provides richness while the sour cream adds a bit of tangy flavor and both create the creamy base.
Lime juice – I highly recommend fresh lime juice. It adds a burst of acidity and brightens the salad.

How To Make Mexican Tuna Salad

This salad is so unbelievably quick and easy to make! The printable instructions can be found in the recipe card below.

Corn, bell peppers, jalapenos, black beans, onion, and cucumber in a bowl

Whisking mayo, sour cream, lime juice, and seasonings together

Combine the veggies. In a bowl, combine the tuna, cilantro, and veggies.
Add the dressing. Whisk together the sour cream, mayo, lime juice, and seasonings. Pour over the salad. Mix until everything is evenly coated.
Taste test. Give the salad a taste and adjust the seasoning, adding more lime juice or spices, as desired.
Chill. Cover and refrigerate for 15 minutes.
Enjoy. Serve as desired and enjoy!

A plate of Mexican tuna salad with tortilla chips

Tips & Variations

Here are a few ways to customize this Mexican tuna salad, as well as a few general tips.

Mix-in ideas. There are lots of ways to customize this salad! Add diced avocado just before serving for extra creaminess or chopped fresh jalapeños for added heat. Or swap the cucumber for jicama or radish for a crunchier bite.
Dairy-free. Make it dairy-free by using avocado or dairy-free yogurt instead of sour cream and mayo.
Chill before serving. Letting the salad rest in the fridge helps intensify the flavors. 15 minutes does the trick but an hour or longer is fine too.
Minimize prep time. Use a food processor to finely chop veggies quickly. It’s one of my favorite hacks for this salad!
Make it extra filling. Add cooked quinoa or rice to turn it into a more filling bowl.
Variations. Sub plain Greek yogurt for the sour cream. Use chopped tomatoes instead of red pepper.

A hand holding a tortilla chip with Mexican tuna salad

Serving Suggestions

There are lots of ways to enjoy this Mexican tuna salad! It’s wonderful on tostadas, tacos, crackers or eaten with tortilla chips for a light lunch. It’s also great in a lettuce wrap for a low-carb option. Of course, it’s also great on a croissant or sandwich bread as a classic tuna sandwich.

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