Mexican Tuna Salad
This Mexican tuna salad is the perfect flavour-packed healthy lunch option! Loads of fresh and tasty ingredient to elevate a boring old tuna salad.
Servings 2
Calories 151kcal
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
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- This is a great make ahead lunch option. It will keep in the fridge for 4-5 days in an airtight container.
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- You can easily double this recipe if you would like to make 4 serves.
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- 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.
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- 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.
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- We also recommend you keep this tuna salad seperate from what you are serving it with until just prior to serving.
Nutrition
Calories: 151kcal | Carbohydrates: 5g | Protein: 15g | Fat: 8g | Fiber: 1g | Sugar: 1g | Net Carbs: 4g