Mexican Tuna Salad Recipe

A bowl of creamy Mexican Tuna Salad with black beans, corn, avocado, red onion, and cilantro, garnished with jalapeño slices and extra cilantro, sits on a patterned surface.

Mexican Tuna Salad Recipe

This bold and budget-friendly Mexican Tuna Salad with a Tex-Mex flair tosses canned tuna with black beans, corn, peppers, and a zesty chili-lime yogurt dressing. It's fresh, creamy, and way more exciting than the mayo-heavy stuff you grew up with. Perfect for meal prep, wraps, tostadas, or scooped up with tortilla chips!

Course Main Dishes, Salad

Cuisine American, Mexican, Tex-Mex

Keyword Mexican tuna salad, tuna salad

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 236kcal

Author Michele Feuerborn

Ingredients

For the Dressing

2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1½ tablespoons fresh lime juice (about 1 lime)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and black pepper (to taste)

For the Salad

2 (5-ounce cans) solid white albacore tuna drained and flaked
1 cup canned black beans drained and rinsed
1 cup corn kernels fresh, canned, or thawed frozen
1 small red bell pepper diced
1/4 cup red onion finely chopped (or soaked to mellow)
1/2 cup cucumber diced
1 small jalapeño seeded and minced (optional)
2 tablespoons fresh cilantro chopped

Instructions

Make the Dressing:

In a large bowl, whisk together the mayo, Greek yogurt, lime juice, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and creamy.

Mix the Salad:

Add the drained tuna, black beans, corn, bell pepper, red onion, cucumber, jalapeño (if using), and cilantro. Gently fold until everything is evenly coated with the dressing.

Taste & Adjust:

Add more lime juice, salt, or spices as needed. For best flavor, refrigerate for 30 minutes before serving—but it’s great right away too!

Serve it:

Scoop onto tostadas, wrap in tortillas, stuff into lettuce cups, pile onto a salad, or serve with chips.

Notes

Tuna: I recommend solid white albacore packed in water for the best flavor and texture.

Make It Vegan: Use mashed chickpeas or white beans instead of tuna. Sub vegan mayo and yogurt.

Add-Ins: Diced avocado, cherry tomatoes, pepitas, queso fresco, or hot sauce are all welcome here.

Meal Prep: Store in an airtight container in the fridge for up to 4 days. Stir before serving.

Serving Suggestions:

On tostadas with a sprinkle of queso fresco
Stuffed into lettuce cups for low-carb wraps
Wrapped in tortillas or burritos
Over rice, quinoa, or greens in a salad or burrito bowl
With tortilla chips (aka the best delivery system)

Nutrition