Description
A fresh and flavorful Mexican-inspired tuna salad made with flaky tuna, juicy tomatoes, sweet corn, creamy avocado, red onion, jalapeño, cilantro, and lime. It is quick, colorful, satisfying, and perfect for a light lunch, easy dinner, or make-ahead meal.
Ingredients
Scale
- 2 cans (5 ounces each) tuna, drained
- 1 cup diced fresh tomatoes
- 1/2 cup corn kernels
- 1 large avocado, diced
- 1/4 cup finely chopped red onion
- 1 small jalapeño, finely diced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Gather a medium mixing bowl, knife, cutting board, and spoon.
- Place the drained tuna in the mixing bowl and gently break it into flakes.
- Dice the tomatoes and avocado, finely chop the red onion and jalapeño, and chop the cilantro.
- Add the tomatoes, corn, avocado, red onion, jalapeño, and cilantro to the bowl with the tuna.
- Pour in the lime juice and olive oil, then season with salt and black pepper.
- Gently fold everything together until evenly combined, being careful not to mash the avocado.
- Serve immediately, or chill for 20 minutes before serving for a brighter, refreshing flavor.
Notes
- Drain the tuna well so the salad does not become watery.
- Use a ripe but firm avocado so it holds its shape when mixed.
- Add the avocado just before serving if making ahead.
- For more heat, add extra jalapeño.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 30mg
Keywords: Mexican tuna salad, tuna avocado salad, easy tuna salad, healthy tuna salad, no cook salad, quick lunch recipe