This Mexican tuna salad is a fiesta for your taste buds! Kick your tuna up a notch with this fresh and easy version that goes well with avocado!
This Mexican Tuna Salad recipe was written by me on behalf of Chicken of the Sea. I was provided with EZ-Open cans for the purpose of this post, as well as compensation for my time. The opinions and text are all mine. Thanks for supporting the brands who help make this site possible!
Mexican Tuna Salad
I’ve loved Chicken of the Sea since I was a little girl. I would conjure up a mental image of an actual chicken in the sea and the thought would set off fits of giggles. Silly, but I’ve been a fan ever since!
Growing up I ate tuna salad sandwiches made with mayo or tuna noodle casserole. And I was happy. I loved my tuna sandwiches with potato chips and pickles. Then I grew up and realized there was so much more to love about tuna.
For starters, I love that Chicken of the Sea now has EZ open cans—no can opener needed! My little trick is to open the tab partway, let the liquid drain and then remove the top completely. Easy peasy and mess-free.
And that’s just the outside of the can! Inside, truly delicious and flavorful solid white albacore that’s packed with protein for a satisfying meal. My pantry is always stocked with Chicken of the Sea for a quick meal.
With warm weather on the way, I instantly thought of this Mexican-inspired tuna salad chock full of cucumber, onion, jalapeño and bell pepper. It’s all topped off with a fresh cilantro-lime vinaigrette. Think ceviche without the raw seafood.
This Mexican tuna salad can be eaten plain with a fork, spooned over a quinoa bowl or scooped up with corn chips. You could also roll it up burrito-style in lettuce greens. The options are endless!
When I was a study-abroad student in Mexico, we would eat a light supper after the sun had set. My favorite way to devour this tuna salad was loaded onto a crisp tostada.
A layer of smashed avocado is the perfect base to hold it all together. If you didn’t already know, tuna and avocado are a match made in heaven.
The avocado is totally optional, but I highly recommend it. Serve sliced avocado alongside, serve the salad in avocado halves or add a diced avocado directly to the salad. It’s a game changer!
If you have your own favorite tuna recipe, there’s still time to enter it in The Best of the Sea Challenge: A World Tuna Day Recipe Contest. You could win a $100 Visa gift card and a chance to win a trip to Fiji! You can also enter via Facebook!
Pin this to your salad board!
- 4 cans of Chicken of the Sea® Solid White Albacore in EZ-Open Cans
- 1/2 cup cucumber, peeled and diced
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 1 jalapeno, seeded and diced
- 2 tablespoons chopped cilantro
- 1/2 cup fresh lime juice (about 3-4 limes)
- 2 tablespoons olive oil
- 1/4 teaspoon cumin
- Salt and pepper, to taste
- 1 avocado, for serving (optional)
- Tostadas, tortilla chips or lettuce for serving (optional)
- In a large bowl, add the tuna, cucumber, onion and peppers.
- In a small bowl, whisk together cilantro, lime, olive oil and cumin. Toss with tuna and add salt and pepper to taste.
- Serve with sliced or mashed avocado on tostada shells, tortilla chips or rolled up in lettuce wraps.