Mexican Tuna Salad: This spicy, flavorful Mexican tuna salad goes well with crackers and your favorite vegetables. It’s even loaded with 20g of protein!
You probably already know that I was in Mexico recently if you follow me on Instagram. Having the opportunity to taste the local cuisine and fresh produce was one of the most amazing aspects of my trip. It was truly incredible. One of my favorite ways to celebrate our humanity’s diversity is to try foods from different cultures!
When I returned to Toronto, I was really motivated by the flavors from my outing. I came up with this Mexican-inspired tuna salad made with pantry staples because we don’t have as much access to fresh produce in Mexico, especially in the winter. This is not a traditional recipe; rather, it is my attempt to incorporate some Mexican flavors into my everyday meals.
This Mexican tuna salad is my favorite because it is so easy to prepare ahead of time. You can easily incorporate tuna salad into sandwiches, salads, or just eat it with crackers and vegetables over the course of a week. Having this on hand is a lifesaver because finding protein sources at lunch can sometimes be difficult. Ideally suited for pescatarians as well!
Ingredients
- Canned fish
- Greek yogurt plain
- Mayonnaise
- Cumin, salt and pepper
- Olive juice
- liquid lime
- Corn
- Red pepper
- beans black
- onion red
- Cilantro
- Jalapeno
Instructions
- In a huge bowl add fish, yogurt mayonnaise, cumin, salt, pepper, olive oil and lime juice. Utilize a fork to tenderly drop the fish, combining the fixings as one until a smooth consistency structures.
2. Add corn, red pepper, dark beans, red onion, cilantro and jalapeno (go ahead and overlook any of these fixings assuming you wish).
3. Blend until the serving of mixed greens arrives at a solitary, velvety consistency.
4. Present with guacamole, veggies or saltines.
Substitutions and Variations
To make sans gluten: This recipe is normally sans gluten, but you might have to get affirmed without gluten beans assuming that you have Celiac illness.
Changing around fixings? Try this:
Mayonnaise and Greek yogurt: When I make tuna salad, I always like to use mayonnaise and Greek yogurt to get a creamy consistency with protein and fat. However, you can use only yogurt or mayonnaise, depending on your preference.
Mix-ins: I used jalapenos, red onion, and cilantro together, but you can leave out any you don’t like.
Storage
Mix-ins: I used jalapenos, red onion, and cilantro together, but you can leave out any you don’t like.
Tips
Making sure that everything is thoroughly incorporated to achieve a creamy consistency is, in my opinion, the secret to making an outstanding tuna salad. Using a fork to flake the tuna until you have small, fine pieces rather than larger chunks is the method I’ve found to be the most effective. This ensures that the tuna is coated in all of the dressings and mix-ins!
Frequently Asked Questions
What type of tuna is best?
Due to its milder flavor than skipjack, low-sodium albacore tuna stored in water is a favorite of mine. Ocean or Clover Leaf are usually my choices! There are so many fish brands out there, so pick whichever you partake in the most, but kindly consistently ensure your fish is sea agreeable (and dolphin-safe). If you look for the MSC bluefish label on the tin, you can be sure that your tuna was caught in a sustainable manner.
What can I serve this with?
Anything! I like to eat it as a dip with corn tortilla chips, vegetables, or crackers (the Triscuit jalapeno lime ones work perfectly). Anyway it would likewise taste astounding in a wrap, on a serving of mixed greens or even as a component of a fish liquefy! Guacamole goes great with this tuna salad, too.
Can you make this recipe with other types of tinned fish?
Sure! You could also try tinned salmon or a different variety, but I went with tuna because it’s simple, easy to prepare, and affordable.
More Easy Lunch Recipes
Do you want more quick lunch ideas? Try these out:
Smashed Chickpea Salad, Southwest Style, Ready in
1.20 Minutes Salad with Shredded Chicken,
2.4 Ingredients
3. Salad with Chicken Pesto Pasta
4. Kale Wrap with Easy Chicken Caesar Salad
Recipe
Mexican Tuna Salad
This spicy, flavorful Mexican tuna salad goes well with crackers and your favorite vegetables. It’s even loaded with 20g of protein!
- Time for preparation 15 minutes mins
2. Complete Time 50 minutes
Main Dish and Salad Cuisine: American and Mexican
Catchphrase: Brief Feasts, high protein, dinner prep, Pescatarian Servings:
Ingredients 1x 2x 3x
- 2 cans of drained tuna
- ▢¼ cup plain greek yogurt
- 02 tbsp. mayonnaise
- ▢⅛ teaspoon ground cumin
- To taste, add salt and black pepper.
- 1 tablespoon olive oil
- 1 tablespoon of lime juice
- 12 cups of kerneled corn
- 2 cups diced red pepper
- 3 ounces of black beans
- 2 tablespoons diced red onion
- ▢1 tablespoon cilantro cleaved
- ▢1 tablespoon jalapeno diced
Instructions
- In a huge bowl add fish, yogurt mayonnaise, cumin, salt, pepper, olive oil and lime juice. Utilize a fork to tenderly drop the fish, combining the fixings as one until a smooth consistency structures.
- Add corn, red pepper, dark beans, red onion, cilantro and jalapeno (go ahead and exclude any of these fixings assuming you wish) and blend.
- Present with guacamole, slashed vegetables, saltines or chips.
Notes
Below, you’ll find an estimate of the nutrition facts for this recipe. However, keep in mind that a recipe is much more than just its nutritional value, and these numbers should not dictate the foods you choose to eat.
Nutrition
204 kilocalories, 9 grams of carbohydrates, 20 grams of protein, 10 grams of fat, 34 milligrams of cholesterol, 279 milligrams of sodium, 304 milligrams of potassium, 2 grams of fiber, 3 grams of sugar, 695 IU of vitamin A, 29 milligrams of vitamin C, 38 milligrams of calcium, and 2 milligrams of iron
