We wanted to create a vibrant and flavour-packed tuna salad recipe and this Mexican tuna salad definitely hits the spot! We used lime juice and coriander (cilantro) leaves for freshness, corn kernels and roasted capsicum (peppers) for sweetness and a touch of heat from the pickled jalapeños. We love keeping a few cans of tuna in the pantry for quick and protein-packed weekday lunches. It is great for your budget too! Give this Mexican tuna salad a try for your work lunches this week, you are going to love it too.
Tuna salad recipes
Tuna salad is a great make-ahead lunch or snack option. It keeps well in the fridge and is also very budget-friendly, which are two big ticks in our books for a packed lunch. Tuna salad is also pretty versatile, as you can serve it on a bed of salad or on a sandwich or wrap. So even if you are eating the same tuna salad for lunch each day you can still mix things up.
We have two other delicious tuna salad recipes that we would love you to try!
Ingredients in Mexican tuna salad
We have used our favourite fresh and tasty Mexican-inspired ingredients in this Mexican tuna salad recipe. For the dressing, we use extra virgin olive oil and lime juice with salt and pepper. To that, we then added fresh coriander, roasted capsicum, corn kernels, red onion and pickled jalapeños.
We prefer to use canned tuna in spring water, which we then drain well. The ingredients in the canned tuna we use are usually just tuna, spring water and salt. We like the Sirena brand as they only use pole and line-caught tuna, which is better for the ocean.
Here are the ingredients we use in our Mexican tuna salad;
- canned tuna in spring water, well-drained
- extra virgin olive oil
- lime juice
- roasted red capsicum/pepper
- canned corn kernels
- red onion
- coriander/cilantro leaves
- pickled jalapeños (optional)
- salt & pepper
How to serve Mexican tuna salad
Mexican tuna salad is a great meal prep option for packed lunches during the week. You can make one or two batches of this recipe and you will then have lunch organised for 2 or 4 days that week. The best part is that you can serve it differently each day so you don’t feel like you are having the same lunch every day. One day on a bed of salad with avocado and another day on a wrap toasted with cheese. The options are endless!
Here are some of our favourite ways to serve Mexican tuna salad;
- On a sandwich, roll, wrap or pita
- On a bed of lettuce or in a lettuce wrap
- On a large cracker
- With small crackers or corn chips for dipping
- On its own with a fork
- In an avocado half
- On a piece of toast with melted cheese
Steps for making Mexican tuna salad
Tips & Suggestions
- This Mexican tuna salad is a great make ahead lunch option. It will keep in the fridge for 4-5 days in an airtight container.
- You can easily double this recipe if you would like to make 4 servings.
- Some great serving suggestions for this Mexican tuna salad are on a bed of salad, with some crunchy crackers or on a tuna toasted/grilled sandwich or melt.
- This Mexican tuna salad can be a little more watery than a traditional tuna salad. Make sure you drain the tuna well before making it.
- We also recommend you keep this tuna salad separate from what you are serving it with until just prior to serving.
Make it Low Carb
- This Mexican tuna salad is naturally low carb. For a low carb meal serve it on a bed of salad, in lettuce wraps or with your favourite low carb cracker.
- If you prefer you can replace the corn in this recipe with another diced vegetable such as tomato, cucumber or avocado.
Equipment
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You may need –
Mexican tuna salad
If you love Mexican flavours as we do, then you are going to really love this fresh and tasty Mexican tuna salad. It is a different take on a traditional tuna salad, which is usually made with rich and creamy mayo. This version is flavour-packed, light and fresh with added veggies, fresh herbs and a squeeze of lime juice. We love to serve this Mexican tuna salad with half an avocado for a satisfying low carb lunch or with melted cheese in a toasted wrap or sandwich.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Teriyaki Chicken Rice Bowl
- Mexican Chicken Salad
- Mexican tuna salad
- Tuna Salad without Mayo
- Panko Chicken
- Cream Cheese Pasta
- Lemon Chicken Marinade
- Mexican chicken marinade
- Smoked Chicken Salad
- Tandoori Chicken Salad
Ingredients
- 150 g tuna in spring water, well drained (185g net can)
- 1 tbsp extra virgin olive oil
- 2 tsp lime juice
- ¼ cup corn kernels (canned)
- ¼ cup roasted red capsicum, finely chopped (red pepper)
- 1 tbsp coriander leaves, finely chopped
- 1 tbsp red onion, finely chopped
- 1 tsp pickled jalapeños, finely chopped
- ¼ tsp salt
- ¼ tsp cracked black pepper
Instructions
- Place all ingredients together in a bowl and stir well to ensure it is well combined.
- Store in the fridge in an airtight container.
Notes
Tips & Suggestions
-
- This is a great make ahead lunch option. It will keep in the fridge for 4-5 days in an airtight container.
-
- You can easily double this recipe if you would like to make 4 serves.
-
- Some great serving suggestions for this Mexican tuna salad are on a bed of salad, with some crunchy crackers or on a tuna toasted/grilled sandwich or melt.
-
- This Mexican tuna salad can be a little more watery than a traditional tuna salad. Make sure you drain the tuna well before making it.
-
- We also recommend you keep this tuna salad seperate from what you are serving it with until just prior to serving.
I look forward to new recipes from Erica sometimes it gets hard what to cook for hubby a me..
This we both loved l had mine in a lettuce leave and hubby had his in a sandwich so tasty we make again!!
Thanx erica.
Thanks so much Jean