Mexican Tuna Salad
Vibrant, zesty, creamy and crunchy, Ensalada de Atún is a classic Mexican Tuna Salad that 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.
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.
Nutrition
Serving: 1 servingCalories: 280kcalCarbohydrates: 7.6gProtein: 25gFat: 23.8gSaturated Fat: 3.5gCholesterol: 28mgSodium: 354mgPotassium: 404mgFiber: 1.5gSugar: 1.9gCalcium: 7mgIron: 1mg
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