Mexican Tuna Salad
Course: lunch, Salad, Snack
Cuisine: American, Mexican, Tex-Mex
Servings: 4
Calories: 154kcal
- 2 7oz cans of tuna in water or oil, drained
- ½ cup corn canned or cooked from fresh or frozen
- ½ cup black beans canned, rinsed and drained
- ¼ cup red onion diced small
- ¼ cup red bell pepper diced small
- ¼ cup mayo increase to ⅓ cup if you prefer creamier salad
- 1 teaspoon cumin
- ½ jalapeno pepper diced small, seeds removed
- 2 tablespoon fresh cilantro leaves chopped
- ½ lime juiced
Place drained tuna in a medium mixing bowl and mix with a fork to break up large pieces.
Add chopped red pepper, red onion, corn and black beans (rinsed and drained), mayo, cilantro, cumin, jalapeno and lime juice.
Mix with a fork.
Serve immediately or place in an airtight container and store in the fridge for up to 48 hours.
Any type of canned tuna will work: albacore, light chunk, yellowfin or skipjack.
Make sure your tuna is drained or the salad may turn watery. I usually open the can, pour the contents onto a sieve and let it drain while I chop the veggies.
Add as much or as little mayo as you like. If you prefer a creamy tuna salad, increase the amount of mayo to ⅓ or even ½ cup. You can also swap some or all of the mayo with plain Greek yogurt.
If you're looking for more spice, as a whole jalapeno instead of ½. You can also add ½ teaspoon of cayenne pepper.
Calories: 154kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 92mg | Potassium: 179mg | Fiber: 3g | Sugar: 2g | Vitamin A: 396IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg