Mexican Chopped Tuna Salad
This Mexican inspired tuna salad is packed with tons of fresh veggies, tuna fish, and a creamy taco-flavored dressing. It’s a delicious, light meal served in tortilla wraps, lettuce wraps or with tortilla chips!
This post was originally published on July 16, 2015. The recipe was republished on 7/8/19 with add tips and new photos.
Just in case you haven’t noticed, I’m kind of a fan of salads. Note the hint of sarcasm in voice? Seriously, though, I usually eat some type of salad for lunch or dinner, pretty much everyday. While I enjoy a variety of different types of salads, a jazzed up tuna salad is my very favorite!
MEXICAN TUNA SALAD INGREDIENTS:
To make this easy Mexican tuna salad recipe, you will need:
- Greens: I typically use chopped romaine for this salad, but you can even use a bag of mixed spring greens, any favorite greens will do.
- Veggies: My favorites, here, are creamy avocado, crispy red bell pepper, corn, and black olives. Feel free to leave out or add in veggies based on your preference.
- Tomatoes: Any kind of chopped fresh tomatoes would be great here. Or you’re welcome to sub in sun-dried tomatoes too.
- Cilantro: A generous handful of chopped fresh cilantro will really brighten this salad up! If you’re not into cilantro, though, feel free to leave it out.
- Black Beans: Black beans are always my go-to, but any beans will work great. Or, again, if they aren’t your thing, leave them out.
- Taco-Flavored Dressing: Just whisk up some Greek yogurt, mayo, cumin, garlic powder, garlic salt, and taco seasoning for this tasty dressing.
Not only are tuna salads delicious and satisfying, but with the right ingredients they can be super healthy. Adding canned tuna to salads and other meals is a great way to increase your intake of lean protein, but that’s not all. The health benefits of tuna fish go way beyond protein.
HOW TO MAKE MEXICAN TUNA SALAD:
- Once you’ve opened the can of tuna, drain the brine away. I like to do this by removing the lid and holding it over the sink to drain.
- Next, add the tuna to a bowl.
- Stir in the rest of your ingredients. Make the dressing in a separate small bowl and then stir that in to the tuna salad.
- Mix well and season to taste with salt and pepper.
It tastes even better if you let it chill for a couple hours, but I usually just eat it immediately, straight out of the bowl. I can’t help it!
Watch the video below to see just how easy this quick tuna salad is to whip up!
TRY THESE OTHER FAVORITE TUNA SALAD IDEAS!
Mexican Chopped Tuna Salad
For the salad:
- 2 (5 oz.) cans tuna packed in water, drained
- 1 red bell pepper, diced
- 1 can black beans, drained & rinsed
- 1 can sliced black olives, drained
- 1 can sweet yellow corn, drained (or 1 cup frozen corn, thawed)
- 2 roma tomatoes, diced
- 1 heart of romaine lettuce, chopped well
- ¼ cup fresh cilantro, chopped
- 2 ripe avocados or 1 large Haas avocado, peeled & diced
For the dressing:
- ⅔ cup nonfat plain Greek yogurt*
- ⅓ cup mayo (or use additional Greek yogurt)
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp garlic salt
- 1 tablespoon taco seasoning
- In a large bowl, combine all salad ingredients together.
- In a small bowl stir all dressing ingredients together.
- Pour dressing over salad, gradually, as you toss to combine, then gradually add more dressing until salad is coated in dressing. Add salt to taste, as needed.
- Serve in a wrap, over greens or dip style with tortilla chips. Enjoy!