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Mexican Tuna Salad Recipe

Mexican Tuna Salad Recipe

This Mexican Tuna Salad Recipe is a fantastic choice. It features a bright lime dressing and a very nutritional mix of fresh vegetables.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dessert
Cuisine British
Servings 4
Calories 280 kcal

Ingredients
  

  • 2 cans 5 ounces each of tuna in water, drained well.
  • 1 large ripe avocado diced into small cubes.
  • 1/2 cup of canned black beans rinsed very clean.
  • 1/2 cup of corn kernels fresh or frozen.
  • 1/4 cup of red onion minced very finely today.
  • 1/2 cup of cherry tomatoes sliced in half.
  • 1 small jalapeño seeded and chopped small.
  • 2 tablespoons of fresh lime juice for the tang.
  • 2 tablespoons of extra-virgin olive oil.
  • 1/4 cup of fresh cilantro chopped for a garnish.
  • 1/2 teaspoon of kosher salt to season well.
  • 1/4 teaspoon of black pepper for a tiny kick.

Instructions
 

Drain the Canned Tuna

  • Open the tuna cans and squeeze out all the water. Place the dry fish into your large mixing bowl now.

Flake the Pink Fish

  • Use a fork to break the tuna into small pieces. Make sure there are no large lumps in the bowl today.

Shake the Lime Dressing

  • In a small jar, combine the lime juice, olive oil, salt, and pepper. Shake until the liquid is very smooth.

Dice the Fresh Vegetables

  • Wash and chop the onion, tomatoes, and jalapeño. Add them to the tuna along with the beans and corn.

Add the Creamy Avocado

  • Gently fold in the diced avocado pieces. Be careful not to mash the fruit so it stays in cubes today.

Pour the Zesty Sauce

  • Drizzle the lime dressing over the tuna and vegetables. Use a large spoon to coat everything very well.

Stir in the Green Herbs

  • Add the chopped cilantro to the bowl. Stir one last time so the green leaves are spread out now.

Chill and Serve Cold

  • Let the salad sit in the fridge for ten minutes. Serve the tuna in lettuce wraps or with salty chips today.

Notes

  • Use tuna packed in water for a much lighter taste today.
  • Always rinse the black beans to remove the salty liquid.
  • Add a pinch of cumin for a much deeper earthy smell.
  • Use a very ripe avocado for the most creamy texture.
  • Seed the jalapeño if you do not want a very spicy salad.
  • Serve the salad immediately so the avocado stays green.
  • Add extra lime juice right before you eat for a fresh zing.
Keyword Mexican Tuna Salad Recipe