Mexican Tuna Salad

5 from 1 vote

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.

Prep Time15

Total Time15

Course: Main

Cuisine: Mexican

Keyword: mexican tuna salad

Servings: people

Calories: 178kcal

Author: Jill

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

Instructions

In a large bowl, combine the tuna, black beans, corn, red onion, bell pepper, cucumber, jalapeno, and cilantro.
In a small bowl, whisk together the sour cream, mayonnaise, lime juice, cumin, smoked paprika, chili powder, salt, and pepper until smooth.
Pour the dressing over the salad and mix gently until everything is evenly coated.
Taste and adjust seasoning as needed. Add more lime juice or spices to your preference.
Chill for at least 15 minutes before serving to let the flavors meld.
Serve on tostadas, in lettuce cups, in wraps, or eat with tortilla chips.

Video

Notes

Store leftover Mexican tuna salad in an airtight container in the fridge for up to 3 days.

Nutrition