Mexican Tuna Salad (ensalada de atún) brings together lean protein from canned tuna and black beans, crunchy vegetables, creamy avocado and the bright flavors of lime juice and fresh cilantro. This quick and easy recipe is ideal for meal prep and can be served as a light meal, healthy lunch or snack.
Why you’ll Love this Healthy Mexican Tuna Salad
- High protein: This tasty Mexican tuna salad recipe is made with lean white solid tuna, packed in water which is a good source of protein plus plant-based protein from black beans!
- Healthy fats: Unlike traditional tuna salad, this is a no-mayo tuna salad recipe! The bright flavor of lime juice and the richness of olive oil create a perfect light and mayo-free salad dressing
- Quick and easy peasy: Need a quick lunch or a light dinner? This recipe comes together quickly and doesn’t require any cooking!
What’s in Mexican Tuna Salad?
This healthy Mexican tuna salad recipe is made with simple ingredients that you can find at any grocery store. For a complete list of ingredients and quantities, please check the recipe card below.
Ingredients and Substitutions
- Canned Tuna: Solid white albacore tuna packed in water is my favorite type of tuna. get good quality tuna (wild-caught if available).
- Corn: I used fire-roasted corn which adds a combination of smoky and slightly sweet flavor to the salad. Fresh corn on the cob (corn kernels removed), frozen corn or canned corn (fire-roasted or regular) can be used.
- Black beans: For convenience, I use canned beans. Dried beans, cooked until tender can be used. Substitute black beans with chickpeas, white beans or kidney beans.
- Red onion: Diced onions add so much flavor to this Mexican salad. White onion, brown or yellow onion can be used.
- Fresh Tomatoes: Add a burst of juicy sweetness and refreshing acidity! You can use cherry tomatoes, grape tomatoes cut in half or tomatoes on the vine, chopped
- Fresh Cilantro: Fresh herbs add so much flavor to this easy Mexican tuna salad. If you don’t like the taste of cilantro, fresh parsley, basil and mint are good options.
- Avocado: The richness and creaminess of avocados combined with other crisp, fresh veggies create a symphony of different textures and flavors.
- Limes: Fresh limes are a must! nFresh lemons are also a good option.
Variations
You can swap or add fresh vegetables and herbs. Here are some ideas:
- Red bell peppers: They add a hint of sweetness, color and crunch.
- Cucumbers: Crisp, fresh and with zero calories!
- Jalapeño peppers: Give your taste buds a spicy kick!
- Capers: Add a burst of flavor to fish and seafood recipes.
How to Make Mexican Tuna Salad (Ensalada de Atun)
- In a small bowl, whisk together the vinaigrette ingredients.
- Prep all your veggies and drain the tuna.
- Place the drained tuna in a large bowl and drizzle it with some of the vinaigrette.
- Place all the salad ingredients in the salad bowl. Drizzle with vinaigrette and toss together.
Frequently Asked Questions
What Tuna is Better for Tuna Salad?
Tuna benefits from an acidic ingredient like lemon juice. A red or white wine vinaigrette pairs well with tuna. In this Mediterranean Tuna Pasta Salad, lemon juice, Dijon mustard, olive oil and a bit of Greek yogurt create a salad dressing that is citrusy and a bit creamy without adding all the calories from mayonnaises.
What Can I Season my Tuna With?
Tuna benefits from an acidic ingredient like lemon juice. A red or white wine vinaigrette pairs well with tuna. In this Mediterranean Tuna Pasta Salad, lemon juice, Dijon mustard, olive oil and a bit of Greek yogurt create a salad dressing that is citrusy and a bit creamy without adding all the calories from mayonnaises.
Tuna benefits from an acidic ingredient like lemon juice. A red or white wine vinaigrette pairs well with tuna. In this Mediterranean Tuna Pasta Salad, lemon juice, Dijon mustard, olive oil and a bit of Greek yogurt create a salad dressing that is citrusy and a bit creamy without adding all the calories from mayonnaises.
What Can I Add to Tuna Instead of Mayo?
Tuna benefits from an acidic ingredient like lemon juice. A red or white wine vinaigrette pairs well with tuna. In this Mediterranean Tuna Pasta Salad, lemon juice, Dijon mustard, olive oil and a bit of Greek yogurt create a salad dressing that is citrusy and a bit creamy without adding all the calories from mayonnaises.
How to Serve This Tuna Salad?
- This salad can be enjoyed as is or topped with corn tortilla chips.
- Make lettuce wraps by serving the tuna salad over lettuce leaves.
- Serve over quinoa.
- Use tostada shells to make Mexican tuna salad tostadas.
- Make avocado toasts! Smear mashed avocado over your favorite toasted bread and pile it up high with the tuna salad.
- In Latin America, this salad (ensalada de atun) is often served as an appetizer with saltine cracker.
Make Ahead and Storing
Making Ahead Tuna Salad
- You can assemble this simple salad a day before serving.
- Toss salad ingredients and dressing together (without the avocado) and store it covered or in an airtight container in the fridge for 20 minutes to 4 hours before serving.
Storing Tuna Salad
- Leftover salad will keep in an airtight container in the refrigerator overnight. The avocado may turn a bit brownish but it’s safe to eat.
- leftover salad without avocado will last 2-3 days in the refrigetaor covered or in an airtight container.
Mexican Tuna Salad Tips for Success
- Low in calories, packed with lots of veggies and a double dose of protein, makes this Mexican tuna recipe very filling and satisfying. A great meal option if you are following a weigh loss program.
- Add some creaminess to the salad dressing creamy by adding a tablespoon of Greek yogurt, sour cream of Mexican crema to the vinaigrette.
- Tuna in oil can be used in a pinch. Make sure you drain the oil and reduce the amount of olive oil in the salad dressing.
- You can use regular (non-roasted) corn for this recipe. If frozen, thaw it before mixing it with the rest of the ingredients or to save time, place the corn in a colander and pour hot water over it. let it sit for 1-2 minutes, then drain.
- If your avocado is over-ripe, add it to the salad right before serving, Toss the salad gently.
- Although this Mexican salad is delicious right after is made, if time permits, allow the tossed salad (without the avocado) to sit for 20 minutes to 2 hours covered, in the fridge, so the flavors have time to meld together.
Take A Look at These Other Salad Recipes:
- The Best Lentil Salad
- McCarthy Salad (Beverly Hill’s Salad)
- Roasted Beet Salad with Crispy Goat Cheese
- Israeli Couscous Salad with Grilled Vegetables
- Strawberry Spinach Salad with Balsamic Poppy Seed Dressing
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Mexican Tuna Salad
Ingredients
For the Salad
- 2 (5-ounces) cans solid White Albacore Tuna In Water
- 1 (15-ounces) can fire roasted corn, drained or regular con – see notes
- 1 (15-ounces) can black beans, rinsed and drained
- 1/3 cup diced red onion
- 1 cup cherry or grape tomatoes, halved
- 2 tablespoon chopped cilantro
- 1 – 2 avocados, seeded, peeled and cut into 1/2-inch cubes
For the Vinaigrette
- 2 tablespoons lime juice
- 3-4 tablespoons olive oil
- Salt and ground black pepper to taste
Instructions
To Make the Vinaigrette
- Whisk the lime juice and olive oil together. Season with salt and ground black pepper to taste.
To Make the Mexican Tuna Salad
- Place all the ingredients in a bowl. (see note 2)
- Pour the vinaigrette over the salad and gently toss to combine. Season with salt and ground black pepper to taste. You can serve immediately or refrigerate covered, for about 20 minutes to let the flavors meld together.
Chef’s Tips
- You can use two (5-ounces) cans of tuna or one (12 ounces) can of tuna, drained.
- You can use fire roasted corn or regular corn (fresh, canned or frozen)
- Add the avocado right before serving.
Emma land says
I made this into a tuna pasta salad. my children loved it. we had it for dinner and I made enough for lunches in the week. really tasty
Penny says
The combination of flavors is divine! Love this salad
West. Mom says
It is very versatile. I made it with tuna one day and chicken another day. Hubby loved it.
Kathy says
Chicken is a good idea! Thanks.
M.Pearce says
Love the tuna as an add on for extra protein! It is such a great idea too. The dressing sounds amazing but also simple and easy. Can’t wait to make this as a health lunch for my family!
Kathy says
Thank you so much.
Kylee from Kylee Cooks says
This looks amazing. Perfect for summer, and such bright vibrant flavors. Great to make ahead for non-boring work lunch!
Kathy says
Thank you! Definitely not boring!
michele says
I really enjoy Mexican corn and bean salad but Im always looking for ways to add more protein! Im super excited because I have everything to make this for my lunch! It sounds delicious!
Kathy says
Thank you!!!