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 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 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!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
This is incredible! I also added queso fresco. This will be in my regular lunch rotation at my house.
–Rachel
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: You’ll need 2 cans of tuna fish 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.
- 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.
If you’re looking for more Mexican-inspired recipes, check out my Instant Pot Mexican vegetable soup and Chipotle corn salsa recipes!
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!
- 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.
How to Make Mexican Tuna Salad
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Prep the ingredients. Dice the bell pepper, red onion, and cilantro. Open the tuna and drain the oil or water.
- Combine everything together in a large bowl. Be sure to taste the tuna salad and add more seasoning if you feel it needs it!
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.
If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!
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!
This is incredible! I also added queso fresco. This will be in my regular lunch rotation at my house.