Mexican Tuna Salad

5 from 4 votes

Mexican tuna salad spices up the traditional version with some zesty spices and subbing out boring celery for a delicious blend of southwest style veggies. The perfect quick way to up your lunch game.

Prep Time15

Total Time15

Course: Appetizer, Dip, Lunch

Cuisine: American

Servings:

Calories: 693kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

3 7 oz cans albacore tuna packed in water, drained
1 1/4 cup mayonnaise
2 1/2 tsp cumin
1/2 tsp chili powder
1 11 oz can golden corn kernels drained
1 15 oz can black beans rinsed & drained
4-5 roma tomatoes seeded & diced
1 small green pepper seeded & diced
1/2 small red onion diced
salt & pepper to taste

Instructions

Add the drained tuna to a mixing bowl. Using a sturdy fork, flake it all apart so that no big chunks are left. Set aside.
In a smaller bowl add the mayo, cumin, and chili powder. Stir together until evenly combined.
Add the seasoned mayo mixture to the flaked tuna, scraping the bowl as needed so all of the mayo gets added. Stir until evenly combined.
Add the remaining ingredients to the mixing bowl, stirring together until evenly combined.
Taste the tuna salad and season with salt & pepper, as desired. Stir together a final time.
Serve immediately, or cover and chill- as desired.

Notes

You can sub two jalapenos for the green pepper if you want a little more spice.
If you don't like spice, feel free to reduce the chili powder to 1/4 teaspoon.
To brighten it up a bit more, add a touch of citrus with some fresh lime or lemon zest.

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