When it comes to quick, healthy, and flavor-packed meals, this Mexican tuna salad recipe is a game-changer. Unlike the traditional ensalada de atún you might be familiar with—creamy from mayonnaise and often dotted with corn—this version is light, zesty, and bursting with the bold flavors.
I originally published this recipe in 2011 and have since added new photos, a video tutorial, helpful success tips, and additional flavors.
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This is one of those dinners (like this epic grilled cheese) I made once, in a rush, with whatever I had on hand, really not expecting anything magical, only to sit down, begin eating and think, dang I’m good! Yeah, that’s right, I said it. I’m not too modest to admit greatness when I make a mountain out of the mole hill that is my veggie drawer.
You know I’m a true believer that anything is better with jalapeños (see waffles and sweet rolls recipes). With the perfect balance of spicy jalapeños, creamy avocado, and tangy fresh lime juice, this Mexican-inspired tuna salad is as versatile as it is delicious. Serve it over a bed of mixed greens, pile it onto tostadas with a drizzle of hot sauce, or scoop it up with crunchy tortilla chips for a satisfying snack.
Just like I suggest when making this Tuna Tomato and Guajillo Chile Pasta, buy the best tuna packed in oil that you can find—there is not much to this salad so every ingredient really stands out. The quality of the tuna is as important as the oil it’s packed in, the oil acts as the salad dressing and you will definitely taste it if it is rancid or fishy.
Why You’ll Love This Recipe
- Light and Healthy: This recipe skips the mayo and uses the oil from the tuna combined with lime juice for a fresh and light dressing. Bonus points if your tuna is packed in olive oil. By the way, if you aren’t a fan of mayo, you also need to try my guacamole deviled eggs.
- Quick and Easy: With just 15 minutes of prep time, this Mexican salad is perfect for a quick lunch or last-minute meal prep.
- High Protein: Like my serrano chicken salad this recipe has tons of lean protein, plus healthy fats from the avocado, makes it both nourishing and satisfying.
- Versatile: Serve it as a salad, on tostadas or in lettuce wraps (doesn’t really work as a sandwich though).
- Bursting with Flavor: Every bite is a delightful mix of zesty lime, spicy jalapeños, and creamy avocado.
Key Ingredients and Why They Shine
See recipe card for exact amounts.
- Oil-Packed Tuna: Opt for high-quality tuna packed in oil—it adds richness and eliminates the need for additional dressing.
- Fresh Lime Juice: The star of the dressing, lime juice provides a tangy brightness that ties all the flavors together.
- Jalapeños: For a spicy kick and authentic Mexican flavor. You can adjust the heat by adding more or less.
- Avocado: Creamy and rich, it balances the spice and adds healthy fats.
- Red Onion: Adds a sharp, slightly sweet crunch that complements the other ingredients beautifully.
- Cucumber: Fresh and hydrating, it adds a crisp texture to the salad.
- Red bell pepper: Adds crunch and sweetness, plus loads of color. If you don’t like red peppers substitute yellow or orange bell peppers instead.
- Green onion: Do you need both green onions and red onions? I think so but if you want to only use one, that’s up to you.
- Arugula: A light and refreshing base for the salad, or swap them out for mixed greens.
- Tostadas: Alternative to enjoying it as a salad is to spoon the tuna salad onto tostadas.
- Fresh cilantro: aromatic and flavorful, chopped cilantro adds the perfect finish.
I really like the Genova brand of tuna but the less expensive Trader Joe’s oil-packed tuna is a great alternative.
How to Make Mexican Tuna Salad
This salad is incredibly simple and makes a great healthy lunch or as part of an al fresco summer picnic with melon salsa and homemade jalapeño cheesy crackers.
Instructions:
- Combine Ingredients: In a large bowl, mix the oil-packed tuna (including the oil), diced jalapeño, avocado, cucumber, red onion, fresh lime juice, and all the other ingredients except the tostadas and arugula. Season with salt to taste.
- Assemble the Salad: Divide the arugula between four plates and top with the tuna mixture. Serve immediately.
Success Tip:
For the best flavor, use fresh lime juice and allow the salad to rest for 5-10 minutes before serving. This gives the lime juice time to meld with the other ingredients, enhancing the overall taste.
Variations to Try
- Add Black Beans or Corn: Not my preference, but you can always toss in some black beans or fresh corn.
- Make it Creamy: If you’re a fan of traditional tuna salad, try adding a dollop of Greek yogurt or sour cream for a lighter creamy dressing.
- Switch Up the Greens: Use arugula, romaine, or even butter lettuce as the base for a different flavor profile.
- Tostada Style: Skip the greens and serve the tuna salad on crispy tostadas. Top with a drizzle of hot sauce or a sprinkle of fresh cilantro. For more tostada inspiration, see this aguachile rojo recipe.
- Lettuce Wraps: For a low-carb option, wrap the salad in large butter lettuce leaves. Makes an excellent light dinner.
Recipe Tips for the Best Mexican Tuna Salad
- Use an Airtight Container: If you’re making this fabulous Mexican tuna salad for meal prep, store it in an airtight container to keep it fresh. Add the avocado just before serving to prevent browning.
- Choose Quality Tuna: Look for oil-packed tuna, such as yellowfin tuna or albacore, for the best flavor. Brands that focus on sustainability are a bonus!
- Spice Level: Adjust the heat to your liking by using more or fewer jalapeños. For an extra kick, add a splash of pickled jalapeño juice or serve with hot sauce.
- Don’t overmix: Careful mixing after adding the avocado, you don’t want to mash it. Instead stir gently to retain its shape.
- Crunch Factor: The crunchy vegetables not enough? Serve with tortilla chips or raw pepitas for an added crunch that pairs perfectly with the creamy avocado and tender tuna.
More Healthy Delicious Recipes
- Whole Fruit Mexican Bandera Popsicles
- Mexican Relish Tray
- Chipotle Lime Popcorn
- Tapatio Turkey Burger
- Mexican Avena {Cinnamon-Spiced Oatmeal}
- Vegetable Escabeche
Mexican Tuna Salad Recipe
A vibrant take on the classic tuna salad recipe with flavors of Mexico like jalapeños, avocados, and lime.
Ingredients
- 2 (4-ounce) cans tuna packed in oil
- 1-2 jalapeños, thinly sliced (use more if you'd like it spicier, for less spicy remove the seeds and dice)
- 1 avocado, peeled and diced
- 1 small cucumber, diced
- 1/2 cup diced red onion
- 1/4 cup fresh-squeezed lime juice (about 2 limes)
- 2 ounces mixed greens or arugula, washed and thoroughly dried (about 3 cups)
- 1 small red bell pepper, stemmed, seeded, and diced
- 1 thinly sliced scallion
- 2 teaspoons kosher salt
- 6-10 tostadas, for serving
- Hot sauce, for serving (optional)
- 1/4 cup chopped cilantro
Instructions
- Combine the 2 cans tuna (oil and all), 1 or 2 thinly sliced jalapeños, 1 diced avocado, 1 diced cucumber, 1/2 cup diced red onion, and 1/4 cup lime juice, 1 diced bell pepper, 1 sliced scallion, 1/4 cup chopped cilantro, and 2 teaspoons salt in a large bowl.
- Mix gently so the avocado keeps it shape. Taste and add more salt or lime juice if needed.
- Divide greens between 4 plates, top with tuna salad and serve. Or spoon tuna salad on tostadas and serve with hot sauce.
- Any leftover tuna salad can be stored in an airtight container for up to 3 days.
Notes
- Make Ahead: You can mix this all in advance and keep covered in an airtight continer for up to 3 days. The avocado might get a little brown but it will still taste good. You can also leave out the avocado and just mix in right before serving.
- Choose Quality Tuna: Look for oil-packed tuna, such as yellowfin tuna or albacore, for the best flavor. Brands that focus on sustainability are a bonus! I like the Genoa brand best, but the Trader Joe's oil-packed tuna is also good.
- Spice Level: Adjust the heat to your liking by using more or fewer jalapeños. For an extra kick, add a splash of pickled jalapeño juice or serve with hot sauce.
- Don't overmix: Careful mixing after adding the avocado, you don't want to mash it. Instead stir gently to retain its shape.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 165Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 10mgSodium: 28mgCarbohydrates: 11gFiber: 5gSugar: 3gProtein: 8g
