Mexican Tuna Salad

Mexican tuna salad is quick, easy and packed with flavor. This bright, fresh Mexican tuna salad recipe is made without mayo and is ready in just 5 minutes. This avocado lime tuna salad recipe can be served with crackers, tortilla chips, on bread or over salad greens. This recipe is gluten free, dairy free, egg free and Whole30 friendly.

Course Lunch

Cuisine American, Mexican

Keyword Mexican tuna salad, Mexican tuna salad recipe

Prep Time 5

Total Time 5

Servings

Calories 477kcal

Author Samantha Rowland

Ingredients

1 medium lime, juiced
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp sea salt
1/4 tsp ground cumin
1/8-1/4 tsp red pepper flakes
1/2 small avocado
3 tbsp cilantro leaves, chopped
3 tbsp red onion, chopped
1 can tuna, drained

Instructions

Chop the cilantro, red onion and cube the avocado.
Drain the tuna from the can and place it in a medium bowl. Add the rest of the ingredients and stir well.
Serve with crackers, chips, raw veggies or on bread or tortillas..

Video

Notes

Top tips

You can use tuna in water or tuna in olive oil. I prefer to use tuna packed in olive oil. In my recipe testing, I have discovered that tuna packed in olive oil tends to have a richer, deeper flavor and is so much more flavorful and moister than tuna packed in water, even when drained. Personally, I don't add the oil from the can, but don’t go out of my way to drain it off either.
If you are prepping this more than 1 day in advance, wait to add the avocado until you are serving it to avoid it getting brown on the outside.
If you are using tuna that is unsalted, be sure to add a pinch more salt to the recipe to bring the flavors.

Storing leftovers

Fridge: Store leftover tuna Mexican salad in the fridge for up to 3 days.

Nutrition