Mexican Tuna Salad
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This Mexican Tuna Salad is a fresh, no-cook recipe that’s perfect for meal prep. It comes together in minutes and is packed with bright, Mexican-inspired flavor. With lean protein and plenty of crisp, colorful veggies, it’s a complete and satisfying meal that’s ready whenever you need it!
Easy Mexican Tuna Salad Recipe
Meal prepping is one of my favorite ways to stay organized during the week, and this Mexican tuna salad is the kind of recipe that makes it easy and satisfying.
I love cooking in batches, whether it’s something hearty like butter chicken or easy marinated chicken, because it means I’m never scrambling when lunchtime hits. Having something fresh and homemade in the fridge saves time, money, and mid-day frustration.
Canned tuna is one of my go-to ingredients for meal prep. It’s affordable, packed with protein, and so versatile. I’ve used it in everything from my Mediterranean tuna salad to simple lettuce wraps with spicy habanero tuna salad, but this version might be my favorite yet.
This Mexican-inspired tuna salad comes together in about 10 minutes and is bursting with bold flavor, bright ingredients, and plenty of texture. It’s fun, fresh, and definitely not the tuna salad you grew up with. Perfect for a few days of easy lunches that you’ll actually look forward to!
Ingredients
The good news is you may already have all the ingredients on hand! But if not, you can grab them at pretty much any grocery store.
- Canned Tuna: My favorite brand is Genova (I get it at Costco). You’ll need 2 cans of tuna for this recipe.
- Corn: You can use fresh corn, but frozen corn or canned corn work just as well! I like to use sweet corn best, but any variety is good.
- Bell Pepper: Adds a sweet crunch and a pop of color. I usually go with a red pepper, but any color works.
- Red Onion: Finely chopped red onion adds sharpness and depth. Soaking it in a little water first can mellow the bite if you’d like.
- Mayo. This adds the signature creaminess to the tuna salad. I prefer a sugar free mayonnaise!
- Lime Juice: Fresh lime juice brightens up the whole dish, so don’t skip it. If needed, you can buy bottled lime juice instead.
- Cilantro: A small handful of chopped fresh cilantro adds a fresh, bright finish.
Taco Seasoning. I like to add a bit of homemade taco seasoning for an extra flavorful kick. If your taco seasoning is unsalted, add a pinch of salt too.
This is not an authentic Mexican recipe. It is only inspired by the flavors I enjoyed when traveling in Mexico, and it’s made the way I like to eat to feel my best. Here’s a more authentic recipe that’s made with cucumber and shallots, if that’s what you’re after.
But if you’re looking for more of my Mexican-inspired recipes, check out my Mexican vegetable soup or my Chipotle corn salsa!
Substitutions and Variations
- Black beans: This would be a great way to get extra protein and texture.
- Jalapeños: If you like your food spicy, add a bit of diced jalapeño! You can also try pickled jalapeños for extra tangy flavor.
- Lettuce: I always like something crunchy with my tuna salad, plus lettuce boats are the perfect vessel for serving!
- Tortilla chips or tostada shells: Make your own tortilla chips or use your favorite store-bought brand!
- Avocado: Adding diced avocado to your tuna salad is a great way to bump up the creamy flavor and texture of the dish. Avocados also add healthy fats.
🔪 Step by Step Instructions
- To make this recipe, first prep the ingredients. Dice the bell pepper, red onion, and cilantro. Open the tuna and drain the oil or water.
- Next, mix it all together. Add the drained tuna, vegetables, mayo, lime juice, cilantro, and taco seasoning. Add the jalapeno and black beans, if you’re using them. Taste for seasoning and serve!
Tips for Success
This irresistible tuna salad recipe is as easy as it is delicious. To make it extra succesful, here are a few tips:
- Personalize the recipe. Some people prefer a lot of creamy dressing, while other prefer it lighter. Start with a small amount of mayo and add more depending on your tastes!
- Add salt to taste. If your taco seasoning doesn’t have salt in it, you may want to add a little extra salt. If it does include salt, only lightly season your tuna salad. You can always taste it and add more until it’s exactly the way you like it!
- Use what you have. This recipe is flexible, so don’t worry if you’re missing an ingredient or two. You can swap in green onion for red onion, use parsley instead of cilantro, or try plain Greek yogurt in place of mayo.
FAQ
Transfer the prepared tuna salad to airtight containers or ziptop bags. Store in the refrigerator.
For best taste, eat within 2 days, but it can be safely stored in the refrigerator for up to 4 days, per USDA.
Yes! Just wait to add the lime juice and mayo until you’re ready to eat, if you want to keep the texture fresh. Otherwise, it holds up well in the fridge for a few days.
How to Serve
This Mexican-style tuna salad is one of my favorite easy lunch recipes and great for meal prep. Try it in these ways:
- Tostadas: Try making crisp, flavorful tuna tostadas for a light but satisfying meal.
- Salad: Add tuna to a bed of greens with one of our homemade salad dressings for a fresh lunch or dinner. We love this avocado green goddess dressing or this easy lemon vinaigrette.
- Side Dishes: Serve your tuna salad with a tasty veggie side, like these air fryer potato slices or these air fryer frozen green beans.
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Mexican Tuna Salad
Ingredients
- 8 ounces canned tuna about 2 cans
- ¼ – ⅓ cup mayonnaise starting with less and add more if desired.
- ½ cup corn
- ½ cup diced bell pepper about 1 small bell pepper
- 2 tablespoons diced red onion
- 1½ teaspoons taco seasoning
- 1 tablespoon minced fresh cilantro
- 1½ teaspoons lime juice
- salt and pepper to taste
Optional Ingredients
- ¼ cup black beans
- 2 teaspoons minced fresh jalapeno about 1/4 jalapeno
- 1 large avocado diced
- lettuce leaves for serving
- tortilla chips for serving
Video
Instructions
- Do the prep work: Dice the red onion and bell pepper. Mince the cilantro. Juice the lime. Open the cans of tuna and drain the water or oil.
- Prepare the tuna salad: Add all the tuna salad ingredients to a mixing bowl. Mix well until fully combined. Season to taste with salt and pepper. Add more mayo if desired.
- Serve: Serve the tuna salad with lettuce and tortilla chips right away or transfer the tuna salad into containers and store in the refrigerator until you're ready to eat!
