Vibrant, zesty, creamy and crunchy, this Mexican Tuna Salad is sure to become your favorite way to jazz up a can of tuna. Made with only 6 ingredients and ready in less than 10 minutes, you'll want to make this simple and delicious recipe right away.
There's tuna salad and then there's ensalada de atún. This Mexican style tuna salad is spiced up with pickled jalapeños and crunchy vegetables, similar to Ensalada de Pollo, resulting in a bold and zesty meal.
My mom would usually use it to make sandwiches or tuna tostadas, as a quick lunch or even an easy dinner.
This is still one of my favorite ways to enjoy tuna. Let me show you how to make it.
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Why You'll Love This Recipe
- Easy to Make: With just some dicing and mixing, this recipe comes together in less than 10 minutes.
- Healthy: Made of tuna and vegetables, this recipe is full of lean protein, vitamins, and minerals.
- Minimal Ingredients: Only 6 simple ingredients are needed.
- Great Texture and Flavor: This flavorful recipe is creamy, crunchy, tangy and with the perfect touch of spice.
- Perfect for Warm Weather: No need to turn on the stove to make this light and delicious salad.
The Ingredients
- Canned Tuna: I prefer canned tuna in olive oil as it has a richer flavor and more healthy fats. However, you can use tuna in water but I recommend adding a tablespoon of extra virgin olive oil to add more flavor.
- Corn: I like to use canned corn for the convenience, but you can also use thawed frozen corn.
- Onion: Just a little bit of white onion adds a nice zip without overpowering the rest of the ingredients.
- Cucumber: Fresh cucumber adds a refreshing and crunchy texture and flavor.
- Pickled Jalapeños: These vinegary, tangy jalapeños and their juice are the key to this Mexican salad. Find them in jars or cans in the Latin section of most supermarkets or online.
- Mayo: Use your favorite brand of mayonnaise or make your own. Homemade mayo is easy to make, plut it is creamy, healthy and delicious.
- Celery (optional): Fresh celery adds another layer of crunch and flavor, but it is up to you if you want to add it.
See recipe card for quantities.
Substitutions
If you prefer, you can also use fresh corn. It will just take some additional time since you'll have to shuck, cook, and remove it from the cob before using.
Substitute canned salmon for the tuna for another delicious variation.
How to Make Mexican Tuna
1. Prepare the Tuna
- Drain the tuna.
- Place in a mixing bowl.
- Use a fork or spoon to break up the tuna.
2. Add Vegetables
- Drain the corn and add it to the bowl.
- Next add diced onion, diced cucumber, jalapeños and jalapeño juice.
3. Mix
- Add mayo and mix everything together until well combined.
4. Adjust Seasoning
- Taste and add salt if needed.
- Also add any extra mayo or jalapeño juice until desired creamy consistency is achieved.
How to Serve
Ensalada de atún makes a great and easy lunch or snack and I have even served it as a quick dinner. Here are some ideas on how to serve it:
- On top of tostadas, learn how to make tostada shells here.
- With a side of saltine crackers or gluten-free crackers
- In a wrap or sandwich
- As a topping for a salad
How to Store
Be sure to cover and refrigerate the tuna salad right away. It can be store in an air-tight container for up to 2 days.
When eating any leftovers, give the salad a good mix to redistribute any mayo or oil.
Tips and Variations
- After you drain the tuna, if it seems dry, add 1-2 tablespoons of extra virgin olive oil and mix.
- Add ½ tablespoon of yellow mustard for a slight, yet delicious, variation in flavor.
- Add extra jalapenõs or jalapeño juice for extra spice.
- For a milder result, omit the jalapeños and only add jalapeño juice.
- Easily modify this for Whole30 by omitting the corn and using pickled jalapeños and mayo with Whole30 compatible ingredients.
FAQ
Tuna packed in olive oil has a richer, more flavorful taste than tuna packed in water. Although, tuna packed in water has fewer calories and less fat, it also allows for the loss of omega 3 fatty acids to occur.
Yes, making this at least 30 minutes before serving will help meld the flavors together. However, be sure to keep it refrigerated to prevent bacterial growth.
Not fully draining the tuna (especially if packed in water) or storing the prepared salad for too long can make it extra watery.
I hope you enjoy! If you give this recipe a try please leave me a comment with a star rating below. Also, please follow me on Instagram, Facebook, and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.
Recipe
Mexican Tuna Salad
Equipment
- Mixing bowl
- cutting board
- Knife
Ingredients
- 2 cans tuna preferably packed in olive oil
- ¾ cup corn (canned or frozen and thawed)
- ½ cup diced cucumber
- ¼ cup diced white onion
- ¼ cup mayonnaise (plus more to taste)
- 2 pickled jalapeños
- ¼ cup pickled jalapeño juice
Instructions
- Drain the tuna and place in a medium mixing bowl.
- Use a fork or spoon to break up the tuna.
- If using canned corn, drain it and add it to the bowl.
- Next add diced onion and diced cucumber.
- Diced the jalapeños and add the to the bowl along with the juice.
- Mix together.
- Add mayo and mix again until well combined.
- Taste and add salt if needed.
- Also add any extra mayo or jalapeño juice until desired creamy consistency is achieved.
- Serve with crackers, in a sandwich, or on tostada shells.
Notes
- I prefer canned tuna in olive oil as it has a richer flavor and more healthy fats. However, you can use tuna in water but I recommend adding a tablespoon of extra virgin olive oil to add more flavor.
- Add extra jalapenõs or jalapeño juice for extra spice.
- For a milder result, omit the jalapeños and only add jalapeño juice.
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