Mexican Tuna Salad is a quick and easy-to-make low carb lunch. I love to serve it over a bed of lettuce.
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
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.
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.
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.
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
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In a medium bowl, combine avocado and tuna. Mash the avocado up, stirring it into the tuna.
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Add the remaining ingredients and stir to mix.
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