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Skinny Southern Recipes

August 24, 2022 Leave a Comment

Mexican Tuna Salad

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Mexican Tuna Salad is a quick and easy-to-make low carb lunch. I love to serve it over a bed of lettuce.

Mexican Tuna Salad on lettuce leaves.

Ingredients

  • Canned Tuna
  • Avocado
  • Red Onion– green onion can be used instead.
  • Lime Juice
  • Jalapenos– use either minced fresh jalapenos or pickled jalapenos.
  • Cilantro
  • Chili Powder

This recipe is easy to customize. Add additional ingredients for more flavor.

Optional Ingredients

  • Black Beans
  • Celery
  • Red Bell Pepper
  • Canned Corn
Mexican Tuna Salad served on a bed of lettuce leaves.

Great For Meal Prep

This tuna salad can be eaten right away, but it is best made in advance. Note: The avocado gets discolored over time. Press plastic wrap directly on the surface of the tuna salad to minimize the browning. Will keep for 2 to 3 days. If you want to make this salad more than 4 hours in advance, wait until just before serving to add the avocado.

Type Of Canned Tuna To Use

Canned tuna is perfect for making a protein packed meal. I like to use tuna packed in oil. Drain it well so your tuna salad isn’t watery. I prefer chunk-light tuna for this salad. Using one can of chunk-light tuna and one can of albacore tuna also works well.

Mexican Tuna Salad on a plate.

More Canned Tuna Recipes To Try

  • Tuna Pasta Salad with Balsamic Vinaigrette– full of veggies, feta cheese, and Greek seasoning.
  • Tuna Salad Stuffed Jumbo Shells– served chilled over a bed of lettuce, it makes a great summer lunch.
  • Tomato Tuna Melts– a fantastic low carb way to enjoy a tuna melt. 
Print

Mexican Tuna Salad

Mexican Tuna Salad is a quick and easy-to-make low carb lunch. I love to serve it over a bed of lettuce.

Course Lunch
Cuisine Tex-Mex
Keyword low carb, tuna
Prep Time 15 minutes
Cook Time 0 minutes
Servings 4

Ingredients

  • 2 (5-ounce) cans tuna, drained
  • 1 avocado, pitted and peeled
  • 1/4 cup finely chopped red onion
  • 1 tablespoon lime juice
  • 1 1/2 tablespoons minced fresh or pickled jalapeno
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. In a medium bowl, combine avocado and tuna. Mash the avocado up, stirring it into the tuna.

  2. Add the remaining ingredients and stir to mix.

Filed Under: low carb, Lunch, salads Tagged With: avocado, tuna

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5 shares