This Mexican tuna salad is loaded with healthy and delicious ingredients. It's the perfect no-cook lunch or light dinner option that will leave you feeling satisfied and energized. Serve with tortilla chips, on a lettuce wrap, or over this crusted salted baked potato.
Love tuna? Then you love these recipes: creamy tuna pasta salad, canned tuna pasta, and easy tuna pasta bake.
Mexican Tuna salad is perfect for feeding the crowd. Double or triple this recipe to serve at your next potluck or picnic. It's also great for meal prep, as it can be stored in the fridge for a few days (3 days max) and enjoyed as a quick and easy lunch option.
That said, I often serve this as dinner for the family. I add shredded cheddar cheese (for flavor) to the salad and serve it as a baked potato topping. It is surprisingly filling and satisfying. One of my kids is a picky eater but she gobbles this down in a heartbeat.
Why you will love this recipe
- Ready in 10 minutes
- Light and fresh no-cook salad
- It is crowd-pleasing and perfect for meal prep.
- Great source of protein and healthy fats
What you will need
- 2 cans of drained tuna chunks: I love to use already drained tuna in a little sunflower oil, but you can use tuna in brine or water if you prefer.
- 1 ½ cups of cucumber chopped
- 400g canned black beans washed and drained
- ⅓ cup red onion finely chopped
- ½ cup red bell peppers
- ⅓ cup sour cream: substitute with Greek or natural yogurt
- ⅓ cup salad cream: I used salad cream because it has mustard in it; it is sweet and tangy at the same time, which balances out the overall flavor of the salad. substitute salad cream with mayonnaise
- 1 teaspoon Taco seasoning: substitute with a combination of chili powder and ground cumin.
- Fresh cilantro
- Salt and pepper
How to make Mexican tuna salad
In a small bowl, add sour cream, salad cream, taco seasoning, cilantro, salt and black pepper and mix to combine. Set aside or place in the fridge and make the rest of the
In a large bowl, add washed and drained black beans, chopped onion, cucumber, red peppers sweetcorn, tuna
Add the salad dressing to the salad and mix until combined. Check for seasoning and adjust accordingly. Finish it off with half a lime juice. If the dressing is not creamy enough, add more sour cream and salad cream and adjust accordingly.
Serve immediately or place in the fridge for the flavors to meld. Enjoy.
Watch how to make it
Can I make this ahead
Yes, you can but to avoid the salad from separating from the dressing, I suggest you make them separately and add the dressing to the salad when you are ready to serve it.
How to store
This salad will keep fresh in the fridge for up to 3 days in an airtight container.
How to serve Mexican tuna salad
While you can serve and enjoy this delicious Mexican tuna salad on its own, it is also perfect to serve with tortilla chips, crackers, or tostada, on top of a bed of lettuce, (chicory) endives heart, or as a filling for tacos or quesadillas. I like to serve it as a healthy topping for baked potatoes. It is unbelievably good and delicious this way.
Variations and tips
You can customize this Mexican tuna salad in many ways to suit your taste preferences
- Add avocado and fresh chopped tomatoes for a more Mexican flair.
- Adjust the ingredients to suit your preference.
- Swap out the black beans for cannelloni, pinto beans, chickpeas, or any other type of bean you prefer.
- Use Greek yogurt instead of sour cream for a healthier option and more protein.
- Add some diced jalapeno peppers or a dash of hot sauce to the dressing for a spicy kick.
- Add cooked pasta or quinoa to make this a complete dish.
More easy salad recipes
Mexican Tuna Salad
Ingredients
- 2 3.8oz canned tuna chunks drained (110g)
- 1 ½ cups of cucumber chopped and membrane removed
- 400 g canned black beans washed and drained
- ⅓ cup red onion finely chopped
- ½ cup red peppers
- ⅓ cup sour cream substitute with Greek or natural yogurt
- ⅓ cup salad cream
- 1 teaspoon Taco seasoning
- 1 Tablespoon fresh cilantro chopped
- Salt and pepper
Instructions
- In a small bowl, add sour cream, salad cream, taco seasoning, cilantro, salt and black pepper and mix to combine. Set aside or place in the fridge and make the rest of the⅓ cup sour cream, ⅓ cup salad cream, 1 teaspoon Taco seasoning, Salt and pepper
- In a large bowl, add washed and drained black beans, chopped onion, cucumber, red peppers sweetcorn, tuna2 3.8oz canned tuna chunks, 1 ½ cups of cucumber, 400 g canned black beans, ⅓ cup red onion, ½ cup red peppers, 1 Tablespoon fresh cilantro
- Add the salad dressing to the salad and mix until combined. Check for seasoning and adjust accordingly. Finish it off with half a lime juice. If the dressing is not creamy enough, add more sour cream and salad cream and adjust accordingly.
- Serve immediately or place in the fridge for about 30 minutes for the flavors to meld. Enjoy.
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious no-cook salad recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
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