Mexican Tuna Salad
A zesty and creamy tuna salad with crunchy veggies and a vibrant lime dressing that's perfect for a quick lunch.
Ingredients
Base Ingredients
- 2 cans Canned tuna, drained well Tuna in water is preferred, but oil-packed works too.
- 1/3 cup Mayo or Greek yogurt Can use half mayo and half Greek yogurt.
- 1/2 cup Corn Can be canned, thawed frozen, or leftover grilled corn.
Vegetables
- 1/3 cup Diced red onion
- 1/2 cup Diced cucumber or celery Used for crunch.
- 1/2 cup Diced tomatoes Scoop out the watery seeds first.
- 1 small Jalapeno, minced Optional, adjust heat to taste.
- 2 tablespoons Chopped cilantro
Dressing and Spices
- 1 unit Lime Juice and a little zest if desired.
- 1/2 teaspoon Chili powder
- 1/2 teaspoon Cumin
- to taste Salt and pepper Adjust to taste.
Instructions
Preparation
- Drain your tuna really well by squeezing out as much liquid as possible.
- In a bowl, break up the tuna with a fork and add mayo or yogurt, lime juice, chili powder, cumin, salt, and pepper. Stir until evenly coated.
- Add your veggies and herbs: corn, onion, cucumber or celery, tomatoes, jalapeno, and cilantro. Stir again.
- Taste it and adjust seasoning with more salt or lime if needed.
- Serve immediately or chill for 15 to 30 minutes for flavors to settle.
Notes
For best results, drain the tuna well, cut veggies small for balanced bites, de-seed tomatoes if juicy, and let the salad rest for better flavor integration. Adjust spice levels based on preference.