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

• 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.