Description
This Mexican Tuna Salad is a flavorful and protein-packed twist on the classic tuna salad. It combines tuna, black beans, corn, red onion, and bell pepper with a zesty cumin-lime mayo dressing. Perfect for tostadas, salads, sandwiches, or as a dip with tortilla chips!
Ingredients
Scale
For the Salad:
- 2 (5-ounce) cans tuna, drained
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen and thawed)
- ½ red onion, finely diced
- 1 red bell pepper, diced
- 1 jalapeño, finely chopped (optional for heat)
- ¼ cup fresh cilantro, chopped
For the Dressing:
- ¼ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper to taste
For Serving (Optional):
- Tostadas or tortilla chips
- Avocado slices
- Lime wedges
- Extra cilantro for garnish
Instructions
Prepare the Base
- In a large mixing bowl, add the drained tuna and break it apart with a fork.
Mix the Ingredients
- Add black beans, corn, red onion, bell pepper, jalapeño, and cilantro to the bowl. Mix well.
Make the Dressing
- In a small bowl, whisk together mayonnaise, lime juice, cumin, chili powder, salt, and black pepper.
Combine Everything
- Pour the dressing over the tuna mixture and stir until well combined.
Serve & Enjoy
- Spoon onto tostadas, stuff into avocado halves, or serve as a dip with tortilla chips.
Notes
- Make-Ahead: Store in an airtight container in the fridge for up to 3 days.
- Spicy Version: Add more jalapeño or a dash of hot sauce.
- Lighter Option: Swap mayonnaise for Greek yogurt for a healthier version.
- Serving Ideas: Stuff into pita bread, lettuce wraps, or serve with crackers.
- Prep Time: 10 minutes
- Cuisine: Mexican