Mexican Tuna Salad

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 

Step 1: Drain and Flake the Tuna

Open the cans of tuna and drain any excess oil or liquid. Place the tuna in a medium mixing bowl.

Using a fork, gently break apart any large chunks of tuna. Fluff the tuna so it’s evenly distributed in the bowl.

Step 2: Add the Vegetables and Sweet Corn

Dice the red bell pepper and white onion into small, bite-sized pieces.

Add the diced vegetables along with the sweet corn kernels (either thawed frozen corn or fresh). The corn adds sweetness and moisture to balance the savory tuna.

Step 3: Add the Pickled Jalapeños and Mayo

Slice the pickled jalapeños into thin rings. Add them to the tuna mixture along with 1/4 cup of pickling liquid. The brine from the pickled jalapeños adds acidity and complexity to the dish.

Add the mayonnaise to bind the ingredients together and provide creaminess. Stir until everything is well-combined.

Step 4: Add Fresh Ingredients

Dice the tomato into small cubes and fold it into the salad for freshness and juiciness.

Mash ¼ of an avocado and gently mix it into the salad. The avocado adds a smooth, creamy texture and complements the richness of the tuna.

Step 5: Season and Mix

Add fresh lime juice from the 2 limes to bring brightness to the salad.

Season the salad with salt and pepper to taste. The seasoning is crucial to enhance the flavors and balance the tanginess and richness of the ingredients.

Step 6: Let it Rest

Cover the bowl and refrigerate the salad for 30 minutes. This resting period allows the flavors to meld together and enhances the taste of the salad.

Pro Tips and Variations:

Spice Level: Adjust the spice level by adding more or fewer pickled jalapeños or by omitting the ancho chile powder. For a milder salad, reduce the number of jalapeños and use just a pinch of chili powder.

Herb Variations: If you’re not a fan of cilantro, feel free to substitute with parsley or green onions for a different fresh flavor.

Add Crunch: For an added crunch, you can toss in diced cucumber, celery, or even crispy tortilla chips for texture.

Dressing Alternative: If you prefer a lighter dressing, you can substitute the mayonnaise with Greek yogurt for a tangy and creamy twist, or use sour cream for a richer flavor.

Ingredient Notes:

Tuna: Solid white albacore tuna works best for this recipe because of its firm texture and clean flavor. However, if you prefer a lighter tuna, you can opt for chunk light tuna.

Corn: If fresh corn is available, you can use it for a sweeter taste and more texture. Frozen corn should be thawed before adding to the salad.

Avocado: Make sure to use a ripe avocado that mashes easily. This adds a creamy texture that enhances the salad.

Pickled Jalapeños: If you don’t have pickled jalapeños, you can substitute with fresh jalapeños for a more direct heat or use chopped green chilies for a mild alternative.

Storage Instructions:

Refrigeration: This salad can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop as it rests, but it’s best consumed within a couple of days for optimal freshness.

Freezing: This salad is not recommended for freezing, as the texture of the tuna, avocado, and mayonnaise will change upon thawing.

FAQs:

1. Can I make Mexican Tuna Salad ahead of time? Yes, you can make the salad ahead of time. It’s best to refrigerate it for at least 30 minutes to allow the flavors to meld together. You can also make it up to a day ahead, but be mindful that the avocado may oxidize slightly.

2. Can I make this salad without mayonnaise? Yes, you can substitute mayonnaise with Greek yogurt for a healthier version or use sour cream for a creamy texture. You can also use a light vinaigrette for a tangier dressing.

3. Can I add more protein to this salad? Yes! You can add other proteins like grilled chicken, shrimp, or even black beans to make it more filling.

4. How can I make the salad less spicy? To reduce the spiciness, simply omit the pickled jalapeños or use a smaller amount. You can also remove the seeds from the jalapeños to make them milder.

5. Can I use a different type of tuna? Yes, you can use any type of canned tuna you prefer, such as light tuna or skipjack tuna. The flavor and texture might differ, but the salad will still be delicious.

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