Mexican Tuna Salad

This Mexican Tuna Salad is perfect for easy & healthy meal prep! It's a great no-cook lunch complete with lean protein, veggies, & good fat.

Prep Time10

Cook Time5

Total Time15

Servings: servings

Calories: 206kcal

Author: Laura Miner

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

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!

Video

Notes

Note: Nutrition information does not include optional ingredients.

To store leftovers: 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.

Nutrition