Mexican Tuna Salad With Corn

Mexican tuna salad in a white serving bowl.

5 from 2 votes

This refreshing and zesty Mexican tuna salad is made with lean protein, fibrous black beans, sweet corn, veggies, cilantro, light mayo, Greek yogurt, delicious taco seasonings and a hint of lime! It's a great healthy lunch or light dinner and ideal for weekly meal-prep.

Prep Time10

Total Time10

Course: Lunch

Cuisine: American, Mexican

Keyword: Mexican Tuna Salad

Servings: - ⅔ cup servings

Calories: 247kcal

Author: Stacey Adams

Equipment

Can opener *Unless your cans have pull tabs!
Colander or mesh sieve *To drain/rinse black beans
Medium mixing bowl *I like using one with a lid
Food scale *Optional if you want to make this recipe with measurements provided in grams.

Ingredients

2 - 4oz (113 gram) cans solid white albacore tuna in water *drained *see notes below
1 - 15oz can black beans *drained & rinsed
¾ cup (115 grams) frozen corn *or canned corn, drained & rinsed
¼ cup (35 grams) red bell pepper *diced
¼ cup (35 grams) red onion *diced
¼ cup (5 grams) fresh cilantro *chopped *see note below
¼ cup (60 grams) light mayo *full fat works fine
⅓ cup (75 grams) plain Greek yogurt *0% fat
1 small lime *juiced
7 teaspoons (½ packet, 17.5 grams) Siete brand taco seasonings *see note below

Recipe Notes:

Tuna: I use solid white albacore tuna packed in water and will pay a bit extra for higher quality, dolphin-safe brands! However, any type works, including those packed in oil though they may cause the salad to turn out a bit heavier. Consider halving mayo alongside oil-packed tuna.

Tuna #2: You can use 5 ounce (140 gram) cans if that's all the store has. Simply add a dash more mayo/yogurt. Three 75-85 gram tuna pouches will also work!

Veggies: Veg measurements are just for guidance. Feel free to add more/less of anything and add or subtract vegetables of choice.

Cilantro: Not a cilantro fan? Leave it out or sub a bit of fresh, chopped parsley!

Taco seasonings: I use Siete Brand Taco Seasonings for this recipe (not sponsored, I genuinely love the taste). They're free from an overload of preservatives and gluten free. Old El Paso also tastes really good, or you can make homemade taco seasonings.

Taco seasonings #2: Prefer individual spices? I recommend 2 teaspoons chili powder, 1.5 teaspoons ground cumin, ½ teaspoon each of salt, ground black pepper, onion powder, dried oregano and ¼ teaspoon garlic powder. Add extra salt and pepper to taste, if desired.

Instructions

Open and drain packing liquid from both cans of tuna fish. Place tuna in a mixing bowl and use a fork to flake apart large chunks until a somewhat uniform consistency has been reached.
2 - 4oz (113 gram) cans solid white albacore tuna in water
Add drained/rinsed beans and frozen corn. Don't worry about warming the corn kernels before adding to the bowl, it will thaw out really fast once mixed in with everything else.
1 - 15oz can black beans, ¾ cup (115 grams) frozen corn
Chop up your red bell pepper, red onion and cilantro. Add all three to the bowl. I like to dice my veggies into nice small pieces so I get a little bit of each in every bite!
¼ cup (35 grams) red bell pepper, ¼ cup (35 grams) red onion, ¼ cup (5 grams) fresh cilantro
Mix tuna and veggies together until well incorporated.
Add mayo and Greek yogurt atop veggies and flaked tuna. Use a citrus press to extract lime juice into the bowl, or you can simply squeeze the lime with your hands. Stir well until ingredients are coated with dressing.
¼ cup (60 grams) light mayo, ⅓ cup (75 grams) plain Greek yogurt, 1 small lime
Sprinkle seasonings on top and stir again, it may take a few minutes to get the seasonings evenly distributed throughout.
7 teaspoons (½ packet, 17.5 grams) Siete brand taco seasonings
Enjoy your Mexican tuna salad solo, in a lettuce wrap, with a whole-grain tortilla, as a dip with corn chips or on a tostada shell with pico salsa and avocado slices on top!

Storage:

Refrigerate in an airtight container for 3-4 days or freeze 3-4 months. This recipe is perfect for meal prep. You can distribute evenly into containers with crackers, chips & sliced veggies for an easy lunch all week.

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