Mexican Tuna Salad With Corn

This 10-minute, one bowl Mexican tuna salad is made with high protein flaky canned tuna, crunchy veggies, zesty lime juice and taco seasonings! It's great for lunch or as a light dinner and also completely perfect for meal prep. Enjoy it solo, in a tortilla, with crunchy chips or as a lettuce wrap. The options are endless!

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As the main cook in our home, I've always got people asking me, "what's for dinner?" But lately around our house the question is, "what's for lunch?"

I don't like cooking every night during the summer, especially since I'm currently 4 months postpartum with out first! So I'm trying to save those dinner leftovers for the evening hours rather than use them up at lunch time.

So what can we eat when saving dinner leftovers for later? What can we make that's affordable, low-effort and nutritious?

Enter this fabulous Mexican tuna salad! It's a fun twist on classic tuna salad and a fast no-cook option. Plus, it keeps well in the refrigerator for days, making it great for lunches all week long. And you can eat it in so many different ways for varieties sake!

I also really enjoy making my Greek Yogurt Chicken Salad or Healthy Egg Salad for easy weekday lunches. And if you ever need a good potluck/pool-party side dish, all three of these recipes are perfect.

Jump to:

• Ingredients & Substitutions
• What Kind Of Tuna Should I Use?
• How To Make Mexican Tuna Salad
• Expert Tips
• How To Serve Easy Mexican Tuna Salad
• Variations
• Meal Prep Friendly
• How To Store Mexican Tuna Salad:
• Frequently Asked Questions
• More Seafood Recipes
• Mexican Tuna Salad With Corn

Ingredients & Substitutions

• Canned tuna: I prefer solid white albacore tuna packed in water, though any type will do. If you use an oil-packed tuna, this can make the salad taste more rich. Consider using less mayo with an oil-packed option.
• Black beans: You can also substitute pinto beans or white cannellini beans!
• Corn: I prefer the taste of frozen corn or fresh corn cut from the cob. You can also use canned corn, just be sure to drain and rinse before adding to the salad.
• Red bell pepper: Or any color you prefer. I like using a red bell pepper because it adds a touch of sweetness. You can substitute tomato if you prefer less crunch.
• Red onion: Red onion adds fabulous flavor to this Mexican tuna salad. If your onion is too spicy, soak the diced pieces in some cold water before mixing in to temper the bite. You can also use shallot, white or sweet onion if preferred.
• Fresh cilantro: If you don't enjoy the taste of fresh cilantro you can simply leave it out. You might also choose to substitute a bit of fresh parsley, scallions or green onion.
• Mayo: I recommend light mayo or avocado oil mayo for some extra healthy fats. However, any mayonnaise you've got on hand will do the trick.
• Greek yogurt: Use plain, nonfat Greek yogurt for some extra protein. Mexican crema or tangy sour cream are great substitutes for Greek yogurt!
• Lime juice: Fresh juice from one lime will add zesty flavor to this tuna salad. You can also use bottled lime juice in a pinch though fresh tastes substantially better in my opinion. Lemon juice makes a nice substitute, as well.
• Taco seasonings: Siete Brand Taco Seasonings taste awesome, are free from preservatives and gluten free which is nice for those with food sensitivities. This brand is available at most major grocery store chains! I've also made this recipe with Old El Paso Taco Seasonings and it was fabulous. A homemade taco seasonings blend will work too, and in the recipe card notes down below, I've provided individual seasoning measurements if you'd rather go that route.

What Kind Of Tuna Should I Use?

The canned seafood section at the grocery store can be overwhelming. There are so many different brands, price points and varieties to choose from! When buying tuna, here are some things to consider:

Oil or water packed: Both work in Mexican tuna salad. I generally avoid oil packed as it's a lot richer and higher calorie. For oil-packed, find a brand that uses olive oil for healthy fats and some nice peppery flavor. Consider reducing mayonnaise to keep your salad balanced.

Added salt: You can get tuna with no salt added or low-sodium options if preferred.

Canned or pouch tuna? Either! You can buy two 113 gram (4 ounce) cans or three 75-85 gram pouches. Pouch tuna is extra convenient because you often don't have to drain any liquid from the flaky fish, though they cost a bit more.

Quality: If you're able to afford it, look for tuna with the MSC label. This means it's sustainably caught. If you happen to be pregnant, you might consider the Safe Catch brand! They test the mercury level of each fish and choose the ones with the lowest ppm. They're even recognized by the American Pregnancy Association.

Type of tuna fish: You can select any variety: white albacore, tongol, skipjack or ahi yellowfin tuna. Albacore and tongol tuna are milder in flavor with meaty texture. Skipjack and yellowfin are more pink or tan in color and tend to taste a bit richer and fishier.

Solid or chunk: Solid tuna refers to a whole fillet, where chunk tuna is broken down into smaller pieces before it's canned or placed into pouches. This Chicken Of The Sea Article gives more detail.

What I use: I prefer solid white albacore packed in water and typically buy two, 4 ounce (113 gram) cans. If the store only has 5 ounce cans, don't fret! Simply add a bit more mayo or yogurt.

How To Make Mexican Tuna Salad

Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!

Flake tuna:

• Drain liquid from your tuna tins and place in a big mixing bowl.
• Break large pieces apart with a fork (this likely won't be necessary if you purchased chunk light tuna)!

Add veggies:

• Drain and rinse canned beans, then add them to the bowl along with frozen sweet corn.
• Dice up your red onion, red bell pepper and cilantro and add to the bowl.
• Mix everything with a fork or mixing spoon until well incorporated.

Add dressing ingredients:

• Measure mayo, Greek yogurt and fresh lime juice into the bowl and mix again.

Season:

• Sprinkle taco seasonings over top of all ingredients and stir until evenly distributed, then enjoy!

Expert Tips

Draining tuna: You can use a mesh sieve or colander to drain your tuna fish, but I just cut the top off of the aluminum tin and press it into the tuna, then turn the can upside down and pour packing liquid into the sink. Also, don't worry about draining the tuna to bone-dry. It's okay if minimal liquid remains and it shouldn't cause your salad to be watery.

Veggie prep: I like to cut my onion and bell pepper up nice and small so I get a bit of everything in each bite.

Storing veggies: I use only one quarter cup of chopped onion and chopped pepper in tuna salad, then I refrigerate leftovers in Ziploc or reusable silicone bags. They last quite a while and can be used in other recipes like fried rice, egg bites, garden salad or omelets!

Food scale: I often bust out my food scale when I make this recipe! That way I don't have to dirty measuring cups and spoons and can simply weigh out each ingredient. I've provided the weight of each ingredient (in grams) in the recipe card below for your convenience.

How To Serve Easy Mexican Tuna Salad

This tuna salad is really yummy all on it's own, but there are lots of other fun ways to serve it! Here are some ideas:

• As a wrap: Spoon some tuna salad into a wholesome whole grain tortilla with a bit of shredded lettuce, tomato and creamy avocado slices. You can also add some shredded cheddar cheese if desired.
• In a sandwich: Add some of your salad to a delicious sammy with healthy whole grain bread.
• As a dip: Serve with corn tortilla chips, crackers and veggies for dipping! Sometimes I'll make another dip, like refried black beans, guacamole or queso as an accompaniment.
• On tostada shells: Add Mexican tuna salad to crunchy tostada shells and top with fresh pico salsa and more lime juice.
• Lettuce or avocado boats: Place a scoop on a big, fresh piece of crisp lettuce. You can also halve and seed an avocado and stuff it with tuna salad, yum! Drizzle either in Baja sauce for next level fiesta flavor.
• With greens: Place a hearty spoonful of Mexican tuna salad atop a bed of shredded iceberg, chopped romaine, butter lettuce or greens of choice.

Variations

This recipe is very customizable and versatile. You can really tweak it to meet your preferences or needs which is fun and convenient.

• All mayo/all yogurt: I like using a combination of mayonnaise and yogurt but you can use one or the other for a no-mayo or no-yogurt variation. You can also add more of either for an extra creamy salad.
• Spicy: If you like heat, use spicy taco seasonings instead of mild! You can also add crushed red pepper flakes, a diced up jalapeño pepper or a pinch of cayenne.
• Veggies: Add or substitute different veggies or canned beans. Cannellini beans would be super tasty in this recipe. You could also try some crunchy cucumber or pickled jalapeños!
• Protein: Use shredded/canned chicken or salmon instead of tuna.
• Add avocado: I don't usually add avocado to this salad because it turns brown after a couple of hours and I like to eat my salad over a few days. I have added avocado to a single serving and it was super yummy. Feel free to add it to the whole salad if you prefer.

Meal Prep Friendly

Meal prep: I love using Mexican tuna salad for meal-prep. You can keep it in a large lidded-bowl and eat off of it all week. Or, you can portion it into containers with veggies and crackers (or chips) to create an awesome grab-and-go lunch. This recipe has quickly become a staple in our home because it's so nice for quick, easy lunches all week.

How To Store Mexican Tuna Salad:

Refrigerate: Place leftover tuna salad in an airtight container and refrigerate for 3-4 days.

Freeze: This recipe is super freezer friendly so you can totally make a large batch and freeze extras for 3-4 months! When you're ready to enjoy, simply thaw in the fridge overnight, then give your salad a good stir. You can also add a dash more lime juice to freshen, if desired.

Frequently Asked Questions

More Seafood Recipes

This tuna salad is great for a pescatarian diet, those who eat seafood but not chicken, beef or pork. Here are several other yummy seafood recipes:

• Shrimp Spring Rolls
• Salmon Poke Bowls
• Zucchini Alfredo With Shrimp
• Blackened Mahi Mahi Tacos
• Shrimp Tostadas

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