Mexican Tuna Salad With Corn

The aroma of freshly chopped cilantro mixed with zesty lime and the satisfying crunch of vegetables brings to mind the vibrant streets of Mexico. This Mexican tuna salad with corn combines robust flavors and textures in an easy-to-make dish that comes together in just 15 minutes. One reason this recipe works so well is its versatility—perfect as a light lunch, easy dinner, or a dip for gatherings.

This recipe is ideal for those seeking a healthy meal without the hassle, whether you’re prepping for a busy week or hosting friends. It can be made ahead of time and stored in the fridge for up to three days.

Why You’ll Love This Recipe

• It offers a delightful combination of creamy, crunchy, and savory elements.
• You’ll whip it up in just 15 minutes, making it a quick meal option.
• Packed with protein and fiber, it’s both nourishing and filling.
• It’s highly versatile: enjoy it in various ways, from salads to snacks.

What You’ll Need

Gather these ingredients to make your Mexican tuna salad:

For the Salad

• 2 – 4oz (113 gram) cans solid white albacore tuna in water, drained
• 1 – 15oz can black beans, drained & rinsed
• ¾ cup (115 grams) frozen corn, or canned corn, drained & rinsed
• ¼ cup (35 grams) red bell pepper, diced
• ¼ cup (35 grams) red onion, diced
• ¼ cup (5 grams) fresh cilantro, chopped

For the Dressing

• ¼ cup (60 grams) light mayo, full fat works fine
• ⅓ cup (75 grams) plain Greek yogurt, 0% fat
• 1 small lime, juiced
• 7 teaspoons (1/2 packet, 17.5 grams) Siete brand taco seasonings

Notes: Use canned corn for convenience. Replace Greek yogurt with sour cream if desired.

Substitutions & Swaps

• Use any canned tuna type if preferred.
• Substitute black beans with chickpeas for a different flavor.
• Fresh cilantro can be replaced with parsley.
• Greek yogurt can be swapped for any creamy dressing.

How to Make It

Follow these simple steps to create your delicious salad:

Open and drain

Open both cans of tuna, drain the packing liquid, and place the flaked tuna in a mixing bowl. Use a fork to break apart any large chunks until you achieve a uniform consistency.

Add beans and corn

Add the drained and rinsed black beans and frozen corn directly into the bowl with the tuna. Don’t worry about heating the corn; it will thaw quickly during mixing.

Chop and combine

Dice the red bell pepper, red onion, and cilantro. Add all these veggies to the bowl, ensuring that they’re evenly distributed throughout the tuna for every tasty bite.

Mix together

Gently mix the tuna and veggies until well incorporated. Be careful not to mash the ingredients; aim for a balanced mix of textures.

Add the dressing

Spoon the light mayo and Greek yogurt over the mixture. Use a citrus press to extract lime juice directly into the bowl or squeeze with your hands. Stir the mixture well until all ingredients are thoroughly coated.

Season and stir

Sprinkle the taco seasonings over the salad and stir once more. Take your time to blend everything evenly – it may take a few minutes to get the seasonings properly distributed.

Serve and enjoy

Enjoy your Mexican tuna salad solo, in a lettuce wrap, with a whole-grain tortilla, or as a dip with corn chips or on a tostada shell topped with pico salsa and avocado slices.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, because the texture may change.
Reheat: Not necessary; it’s best served cold.

Tips for Best Results

• Make sure to drain the tuna and beans well to maintain the salad’s texture.
• For extra crunch, add diced cucumbers or radishes.
• Allow the salad to chill for an hour before serving to let the flavors meld.
• Adjust spice levels by varying the amount of taco seasoning to your taste.

Serving Suggestions

• Pair it with tortilla chips for a fun appetizer.
• Serve it over fresh greens for a satisfying salad.
• Use it as a topping on baked sweet potatoes for a hearty meal.