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    Home » Recipes » Recipes by Cuisine » Mexican

    Spicy Mexican Tuna Salad

    Published by: Adina May 4, 2023 · Last modified: July 18, 2023 Leave a comment

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    This spicy Mexican tuna salad recipe is packed with flavor and made in no time with just a few simple ingredients. Serve it in a sandwich or with tortilla chips, avocado, and lettuce.

    Jump to Recipe
    plate loaded with tuna salad, tortilla chips, avocado and lettuce.

    This spicy Mexican tuna salad recipe is packed with flavor and made in no time with just a few simple ingredients. Serve it in a sandwich or with tortilla chips, avocado, and lettuce.

    The Mexican tuna salad is one of our family’s favorite quick lunches. It’s creamy, spicy, and perfect for stuffing into sandwiches or taking to work or school in a small container. 

    It’s also a super quick and easy recipe made with just a few pantry staples like canned tuna, corn, and beans. The spiciness comes from the pickled jalapenos, and the creaminess comes from the mayonnaise. 

    Check out more tuna recipes: Simple Tuna Fried Rice, One-Pot Tuna Mac and Cheese, Quick Tuna Pesto Pasta, and Creamy Tuna Carbonara.

    Jump to:
    • Recipe ingredients
    • Additions or substitutions
    • How to make Mexican tuna salad?
    • Recipe FAQ
    • How to serve tuna salad?
    • More Quick Mexican Recipes
    • 📖 Recipe
    • 💬 Comments

    Recipe ingredients

    listed ingredients for making tuna salad with corn and beans.

    Pantry ingredients:

    • Tuna in water or oil. If you choose tuna in oil, you might need less mayonnaise.
    • Corn and kidney beans. You can substitute the kidney beans with other beans you like; I think black beans are great for making Mexican tuna salad. 
    • Pickled jalapenos: Use them to taste. I used about 1 ½ tablespoons of finely chopped jalapenos, and the tuna salad was pleasantly spicy without being too hot. For more heat, add some cayenne, red pepper, or red chili flakes. 
    • Mayonnaise: It makes the salad nice and creamy. You can use homemade or store-bought mayonnaise. 

    Fresh ingredients:

    • Onion: One small or half a medium white, yellow, or red onion.
    • Celery adds crunch and freshness. You will need one long stalk or two smaller ones, about ½ cup celery when finely chopped.
    • Green pepper: One small bell pepper. Green is great, but yellow or red bell pepper is also fine. 
    • Fresh cilantro is a must for me. However, I know that many people don’t like it. In this case, feel free to use parsley instead. The flavors will differ slightly, but the Mexican-style tuna salad will still be delicious. 
    • Lime juice to brighten up the flavors.

    Other ingredients: Sugar to balance the flavors, fine sea salt or kosher salt, and ground black pepper. 

    Ingredients for serving:

    • Avocado: One ripe and creamy avocado.
    • Tortilla chips: Store-bought or homemade. 
    • Lettuce: We like the crunchy iceberg lettuce.
    close up tuna salad mexican style with tortilla chips and avocado slices.

    Additions or substitutions

    • Replace the kidney beans with other beans like cannellini, black beans, pinto beans, etc. 
    • Add more vegetables like tomatoes or cucumbers (cut into small pieces), halved black olives, defrosted peas, or shredded cabbage. A chopped apple is also delicious. 
    • Add hard-boiled eggs or finely chopped cheese.
    • Use lemon juice instead of lime juice. 
    • Substitute the mayonnaise with Greek yogurt, sour cream, or softened cream cheese for a lighter version. The tuna salad will be slightly tangier but equally delicious. 

    How to make Mexican tuna salad?

    • Drain the cans of tuna fish, corn, and beans and place all of them in a large bowl. 
    • Finely chop the onion, celery, bell pepper, jalapenos, and cilantro. Add them to the bowl containing the drained tuna and beans (1).
    • Add the mayonnaise, lime juice, sugar, salt, and pepper. Stir well to combine (2). 
    • Adjust the taste with more salt, pepper, and lime juice if necessary. 
    • Refrigerate the Mexican tuna salad for at least 30 minutes before serving to allow the flavors to mingle. 
    • Stir, taste, and adjust the taste again if required.
    • Serve with sliced avocado, chopped lettuce, and tortilla chips. 
    collage of two pictures of mixing the ingredients for tuna salad in a bowl.

    Expert Tips

    Type of tuna: If you use tuna in oil, you might need less mayonnaise as the oily tuna is already slightly creamier and smoother in taste. Start with about ⅓ cup mayo and add more to taste.

    Combine the tuna salad with the chopped iceberg lettuce and cubed avocado. Toss the avocado pieces with a bit of lime juice and only add them just before serving, as they turn brown quickly. 

    Recipe FAQ

    How to prevent the salad from getting soggy?

    Ensure that the canned ingredients are well drained. There will be a bit of liquid release in the bowl containing the leftovers. You can drain it or stir the salad well before serving it again.

    Can I replace the mayonnaise in tuna salad?

    Sure. For a lighter version, use Greek yogurt, sour cream, or softened cream cheese mixed with a bit of milk or jalapeno brine to make it slightly runnier. 
    Or mash the avocado, mix it with about 1 tablespoon of creamy yogurt and sour cream, and use it instead of mayo. 
    Or use your favorite salad dressing instead.

    How to store leftovers?

    Refrigerate the Mexican tuna salad in an airtight container for 2-3 days. Stir it well before serving again.
    It would be best if you did not freeze tuna salad. 

    How to serve tuna salad?

    • As recommended above, with avocado, tortilla chips, and shredded lettuce leaves.
    • Dip for vegetable sticks, crackers, or crispbread.
    • Sandwich: Make spicy and comforting tuna salad sandwiches using any fresh or toasted bread you like. 
    • Make wraps with tuna salad, salad leaves, hot sauce, and crunchy veggies like cucumber or carrots. 
    • Top tostada shells with this easy tuna salad.
    • Stuff avocado, mini-peppers, or tomatoes and serve as a fancy appetizer. Or make lettuce wraps.
    plate with tuna salad with corn and beans, tortilla chips, avocado, lettuce and lime.

    Check out the web story for this recipe: How to make Mexican Tuna Salad

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    📖 Recipe

    plate with tuna salad with corn and beans, tortilla chips, avocado, lettuce and lime.

    Spicy Mexican Tuna Salad

    This spicy Mexican tuna salad recipe is packed with flavor and made in no time with just a few simple ingredients. Serve it in a sandwich or with tortilla chips, avocado, and lettuce.
    5 from 1 vote
    Print Pin Share Grow.meSaved! Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 1 minute minute
    Servings: 6 people
    Calories: 292kcal
    Author: Adina

    Equipment

    • Large bowl
    Prevent your screen from going dark

    Ingredients  

    Mexican tuna salad:

    • 12 oz tuna in water 350 g, Note 1
    • ½ cup corn from a can, 2 oz/ 50 g, Note 2
    • ⅔ cup kidney beans from a can, 3 oz/ 85 g
    • 1 small onion white or red, about 2 oz/50 g
    • 2 small celery stalks ½ cup chopped/ 55 g
    • 1 small green pepper 3.5 oz/ 100 g
    • 1 ½ tablespoons pickled jalapenos Note 3
    • 2 tablespoons cilantro chopped
    • 1 lime about 2 ½ tablespoons of juice
    • ½ cup mayonnaise 2 oz/ 55 g, Note 4
    • 1 teaspoon granulated sugar
    • fine sea salt or Kosher salt

    To serve:

    • 1 avocado
    • ½ iceberg lettuce
    • tortilla chips

    Instructions

    Tuna salad:

    • Drain the cans of tuna, corn, and beans. Place them all in a large bowl.
      12 oz (350 g) tuna + ½ cup (50 g) corn + ⅔ cup (85 g) beans
    • Finely chop the onion, celery, bell pepper, jalapenos, and cilantro. Add them to the bowl.
      1 small onion + 2 celery stalks + 1 small bell pepper + 2 tablespoon chopped cilantro
    • Combine tuna salad: Add the mayonnaise, lime juice, sugar, salt, and pepper. Stir well to combine.
      ½ cup (55 g) mayonnaise + 2 ½ tablespoon lime sugar + 1 teaspoon sugar + salt and pepper to taste
    • Adjust the taste with more salt, pepper, and lime juice if necessary.
    • Refrigerate for about 30 minutes before serving to allow the flavors to mingle. Stir, taste, and adjust the taste again if required.

    Serve:

    • Serve with sliced avocado, chopped lettuce, and tortilla chips.
      1 avocado + ½ iceberg lettuce + tortilla chips

    Notes

    1. Tuna in oil is also great. In this case, you might need less mayonnaise. Start with about ⅓ cup and add a bit more to taste.
    2. Canned corn: Substitute with cooked corn from a cob.
    3. Jalapenos: For more heat, you can add more. And add some cayenne pepper, red pepper flakes, or chili flakes to taste.
    4. Substitute mayonnaise: For a lighter version, use Greek yogurt, sour cream, or softened cream cheese mixed with a bit of milk or jalapeno brine to make it slightly runnier.

    Nutrition

    Serving: 1portion from 6 | Calories: 292kcal | Carbohydrates: 15g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 296mg | Potassium: 497mg | Fiber: 5g | Sugar: 4g | Vitamin A: 463IU | Vitamin C: 20mg | Calcium: 39mg | Iron: 2mg
    Tried this recipe?Mention @thefastrecipe or tag #thefastrecipe!

    More Mexican Recipes | Authentic Flavors and Irresistible Dishes

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    Adina Beck the recipe writer, creator, and photographer behind The Fast Recipe Food Blog.

    Hi, I'm Adina! I am a foodie, creator, writer, and photographer, creating and photographing recipes for my blogs and clients.

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