Healthy Mexican Tuna Salad Recipe
This easy, high-protein Mexican tuna salad is filled with canned tuna, black beans, veggies, cilantro, lime juice, spices, and a Greek yogurt/mayo mixture. All your favorite southwest flavors are made in a chilled summer salad for the perfect side dish or main dish that can be served a million different ways!
TABLE OF CONTENTS
What Makes This Recipe Great
I love a traditional tuna salad– it’s full of protein, easy to whip up, and is so versatile! If you’ve been around here awhile, you may have tried my Tuna Pasta Salad, this Buffalo Tuna Salad, or this Tuna Macaroni Salad. All delicious recipes are made with simple ingredients and are healthy options for lunch, dinner, picnics, and more!
Today, I’m introducing my newest addition, this easy Mexican Tuna Salad! Tuna, corn, black beans, cilantro, peppers, onion, lime, and spices mixed with a creamy Greek yogurt and mayonnaise dressing to bring it all together.
With 31 grams of protein per serving and 15 net carbs, this low-carb tuna salad is the perfect way to get healthy fats and protein into an easy-to-make, delicious-to-eat meal!
Recipe Highlights
- Gluten Free with dairy free option
- High protein with 31 grams per serving
- High in fiber
- Easy to make
- Perfect for meal prep
- Packed with flavor
Ingredient Notes
Filled with simple ingredients, this Mexican-inspired tuna salad is a high protein, healthy lunch full of fresh veggies, and pantry staples, and can be served as a light meal or a main dish.
- Canned tuna: I used Wild Planet albacore tuna. You can always substitute canned chicken as well to make a Mexican chicken salad. My favorite can of tuna is made by Wild Planet because it’s sustainably caught and delicious!
- Red bell peppers
- Jalapeño peppers
- Red onion
- Canned corn
- Black beans
- Fresh cilantro
- Fresh limes
- Plain Greek yogurt
- Mayonnaise
- Salt & black pepper (to taste)
- Ground cumin
- Chili powder
- Paprika
- Garlic powder
How To Make Mexican Tuna Salad
Step 1
Prepare your ingredients: Drain the cans of tuna. Drain the black beans (rinse) and sweet corn. Wash and cut the red onion, red pepper, jalapeno, and chop the cilantro.
Step 2
Combine the drained tuna and the rest of the ingredients in a large mixing bowl. Mix to combine.
Step 3
Serve the tuna mixture with tortilla chips, in a wrap, or on a salad!
Expert Tips
- Ingredient Variations: Feel free to substitute green pepper for red pepper, and add in black olives, tomatoes, avocado, and more. The creamy dressing is made with mayo and Greek yogurt, but feel free to substitute sour cream for the yogurt if desired.
- Protein: For extra protein, omit the mayo and use all plain Greek yogurt instead!
- Dairy Free: To make this dairy free, omit the Greek yogurt and use all mayo instead!
Serving Tips
Garnish with fresh lime juice, fresh tomatoes, or creamy avocado, and serve your Mexican tuna salad however you like! Here are some suggestions on how to serve.
- In Romaine lettuce or butter lettuce wraps
- Atop of cucumbers, crackers, or other crunchy vegetables
- As tuna salad sandwiches
- Wrapped in a tortilla
- On top of crunchy tostadas
- With corn tortilla chips
- On top of a salad
- Inside of avocado halves
- On top of sweet potatoes
Storage Tips
Store leftover tuna salad in an airtight container for up to 4 days in the fridge. Give it a good stir and serve chilled.
Healthy Mexican Tuna Salad Recipe
Ingredients
- 3 cans tuna, I like Wild Planet Albacore Tuna
- 1 red bell pepper, diced
- 1 jalapeno, seeded and diced
- ¼ cup red onion, diced
- 1 cup canned corn
- 1 cup black beans, drained and rinsed
- ¼ cup cilantro, fresh, chopped
- 2 tbsp lime juice
- â…“ cup plain non-fat Greek yogurt
- ¼ cup mayo
- ½ tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp garlic powder
Equipment
- bowl
Instructions
- Combine all of the ingredients in a large bowl. Mix to combine.
- Serve with tortilla chips, on a wrap, or on a salad!
- Store in the refrigerator for up to 3 days.
Notes
Expert Tips
- Ingredient Variations: Feel free to substitute green pepper for red pepper, and add in black olives, tomatoes, avocado, and more. The creamy dressing is made with mayo and Greek yogurt, but feel free to substitute sour cream for the yogurt if desired.Â
- Nutrition facts are for 1/4 of the total recipe!
Serving Tips
Garnish with fresh lime juice, fresh tomatoes, or creamy avocado, and serve your Mexican tuna salad however you like! Here are some suggestions on how to serve.Â- In Romaine lettuce or butter lettuce wraps
- Atop of cucumbers, crackers, or other crunchy vegetables
- As tuna salad sandwiches
- Wrapped in a tortilla
- On top of crunchy tostadas
- With corn tortilla chips
- On top of a salad
- Inside of avocado halves
- On top of sweet potatoesÂ
