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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 healthy tuna salad recipe is gluten free, egg free, dairy free, paleo, Whole30 and low carb.
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..
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.
Other additionsVeggies: Chopped tomatoes, red bell peppers, roasted red peppers, shredded red cabbage, charred corn, romaine lettuceSpice: Add pickled or fresh jalapeno, chipotle in adobo, cayenne pepper or more crushed red pepper flakesCreaminess: Add canned white beans or black beans (drained and rinsed of packing liquid)Storing leftovers
Fridge: Store leftover tuna Mexican salad in the fridge for up to 3 days.
Freezer: I don’t recommend freezing this tuna salad in advance. However, you can blend together the cilantro, lime juice and olive oil and freeze it in ice cube trays. Defrost on the counter before using.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
477
Fat
31
g
Carbohydrates
20
g
Fiber
9
g
Sugar
3
g
Protein
36
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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