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!

Course Main, Salad

Cuisine American, Mexican

Prep Time 20

Total Time 20

Servings servings

Calories 199

Author Kim

Ingredients

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

Instructions

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!

Video

Notes

*Feel free to use a dairy free variety of plain yogurt to keep this recipe dairy free.

Photos by Danielle from Our Salty Kitchen.

Nutrition