Mexican tuna salad really stands out due to its bright, tangy flavors. A burst of zippiness comes through from the generous squeeze of fresh lime juice added.
Savory notes are prominent as well. The tuna from the can adds substantial umami, while garlic and onion provide richness. Some recipes even include anchovies for extra savoriness.
A bit of heat is often mixed in, coming from jalapeños whether they be fresh and green or pickled for a vinegary kick. This just intensifies the dynamic flavor profile.
Creaminess contrasts the acidity nicely. Mayonnaise and sometimes Greek yogurt or avocado offer luxurious texture. Their richness balances the tang perfectly.
Finally, aromatic cilantro provides an extra herbal layer that brings the subtle taste of the earth. Its lively top notes tie everything together beautifully.
Mexican Tuna Salad Ingredients
Here are the main ingredients I used to make my Mexican tuna salad :
1. Solid white albacore tuna from a can – For its clean, mild flavor and firm texture.
2. Fresh lime juice – To cut through richness and help preserve the salad with its acidity.
3. Cilantro – Added grassy notes that paired beautifully.
4. White onion – Provided punchy bitterness to balance flavors.
5. Red bell pepper – Contributed natural sweetness, vibrant color and gentle warmth.
6. Garlic – Enhanced the tuna’s savory qualities.
7. Pickled jalapeños – Offered heat tempered by sourness for complexity.
8. Sweet corn kernels – Contrasted with bursts of moisture and flavor.
9. Diced tomato – Added fruitiness.
10. Avocado – Smoothed everything out with healthy fats and creaminess.
11. Olive oil and cumin – Enriched flavors with Mediterranean and smoky notes.
Ingredients
Canned tuna: I used 2 (5oz) cans, drained
Citrus juices (lime): Freshly squeezed juice from 2 medium limes
Herbs (cilantro): Approximately 1/2 cup loosely packed leaves
Onion (white): I diced 1 medium sized onion finely
Bell pepper (red): I seeded and diced 1 bell pepper
Garlic: I pressed 3 cloves of garlic
Pickled jalapeños: I sliced 3 thin rings of jalapeño
Sweet corn: I used the equivalent volume of thawed frozen corn kernels
Tomato: I diced a medium sized tomato into 1/2 inch cubes
Avocado: I mashed the flesh of 1/4 of a medium avocado
Mayonnaise: I started with 1/4 cup and adjusted to get the right consistency
Olive oil: I used 2 tbsp to help distribute flavors
Ground cumin: I added a heaping 1/4 teaspoon
Ancho chile powder: I left this ingredient out since I don’t enjoy spice
How I Made Mexican Tuna Salad
I started by draining two cans of tuna packed in olive oil. Gently breaking up any large chunks with a fork, I mixed the tuna thoroughly in a medium bowl.
Next, I measured 3/4 cup of drained canned corn and added it to the bowl. Its sweetness would offset other flavors.
Then I diced 1/4 cup of white onion and 1/2 cup of cucumber and added their pleasant crunch.
After chopping two pickled jalapeños, I tossed them into the bowl along with 1/4 cup of their briny pickling liquid.
Following that, I poured in 1/4 cup of mayonnaise and mixed everything until uniform. The mayo bound the ingredients nicely.
Before tasting, I seasoned with salt and pepper to further enhance the flavors.
Lastly, I covered the salad and refrigerated it for 30 minutes so the flavors could meld together nicely.
Once rested, I enjoyed the harmony of tastes this simple yet satisfying Mexican tuna salad had achieved. The right steps made all the difference.