Silvia’s Mexican Tuna Salad

Esta entrada también está disponible en: Español

My own famous Mexican Tuna Salad recipe that my readers and family love. No mayonnaise. Light, refreshing, nutritious & delicious. Recipe and video below

Mexican Tuna Salad

Tuna has always been one of my favorite foods; it is versatile, I can buy it almost anywhere, and it is delicious. My boys also eat it with gusto. 

I created this recipe when I wanted to have a light and nutritious meal without sacrificing flavor. This one is a winner. Perfect for Lent or on any hot day. Everyone loves it, I hope you will too!

RELATED POST: Tuna Patties

(Husband’s Note: Hello Everyone, I have never injected myself into one of Silvia’s posts before, but I just have to on this one. Before Silvia created this recipe I was not a fan of tuna salad at all.  

She had to persuade me to try it the first time and I did reluctantly. Hear me now! This recipe is incredible. Don’t let the humble ingredients and ease of preparation fool you.

I can’t really explain it, the freshness, the sweet and savory balance, the different textures, the colors, whatever…it is just really good.

And one last thing that makes it even more appealing. My boys love it!! They don’t even blink at all those yummy, nutritious veggies- beautifully inexplicable- because with other dishes, they spend a lot of time inspecting and picking things out. I’m done. Thanks. Please return to your regular programming.)

RELATED POST: Tuna Filled Avocado

Silvia’s Mexican Tuna Salad

8 Portions

  • 1 medium white onion, finely chopped
  • 2 Roma tomatoes, finely chopped
  • 1 cup of fresh chopped cilantro
  • 1 serrano pepper finely chopped (or more if you want it spicier, or you can omit it if you don’t like it)
  • 2 – 3 medium limes, juice only
  • 2 cans (6oz) Tuna in water, drained.  I like Bumble Bee.
  • 4 Tablespoons of ketchup
  • 2 celery stalks, finely chopped (very important ingredient, don´t omit if you can help it!)
  • 1 green bell pepper finely chopped (or yellow or red )
  • 1 cup frozen sweet peas
  • 1 cup frozen corn kernels
  • salt to taste
  • 1 medium iceberg lettuce finely chopped
  • 2 avocados
  • Tostadas (corn)

Combine in a bowl the onion, tomato, and serrano pepper.

Mexican tuna salad step 1

Add lime juice, tuna, ketchup and cilantro. Set aside.

Atún, jitomate, chile, cebolla y salsa catsup

Defrost sweet peas and corn following microwave directions from their package; let them cool down. Add celery, green peppers, sweet peas, and corn, to onion-tomato mixture. Salt to taste.

Elotes, Pimientos y Apio

Mix well, chill for 15-30 minutes.

Ensalada de Atún

Just before serving add lettuce and avocado.  Serve on tostadas or with saltine crackers.

Tostadas de Ensalada de Atún

RELATED POST: Tuna Stuffed Sweet Potatoes

¡Buen provecho!

I invite you to check out other yummy recipes from my fellow blogueras.

Mexican Tuna Salad on top of a tostada
4.8 from 5 votes

Silvia’s Mexican Tuna Salad

Prep Time8 mins
Cook Time25 mins
Refrigeration15 mins
Total Time48 mins
Servings: 8 porciones
Calories: 269kcal

Ingredients

  • 1 medium white onion finely chopped
  • 2 Roma tomatoes finely chopped
  • 1 cup of fresh chopped cilantro
  • serrano pepper finely chopped or more if you want it spicier, or you can omit it if you don’t like it
  • 2 – 3 medium limes juice only
  • 2 cans 6oz Tuna in water, drained.  I like Bumble Bee.
  • 4 Tablespoons of ketchup
  • 2 celery stalks finely chopped (very important ingredient, don´t omit if you can help it!)
  • 1 green bell pepper finely chopped or yellow or red
  • cup frozen sweet peas
  • 1 cup frozen corn kernels
  • salt to taste
  • 1 medium iceberg lettuce finely chopped
  • 2 avocados
  • 8 Tostadas corn

Instructions

  • Combine in a bowl the onion, tomato, and serrano pepper.
  • Add lime juice, tuna, ketchup and cilantro. Set aside.
  • Defrost sweet peas and corn following microwave directions from their package; let them cool down. Add celery, green peppers, sweet peas, and corn, to onion-tomato mixture. Salt to taste.
  • Mix well, chill for 15-30 minutes.
  • Just before serving add lettuce and avocado.  Serve on tostadas or with saltine crackers.

Nutrition

Nutrition Facts
Silvia's Mexican Tuna Salad
Amount Per Serving
Calories 269 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 15mg5%
Sodium 335mg15%
Potassium 686mg20%
Carbohydrates 32g11%
Fiber 8g33%
Sugar 7g8%
Protein 13g26%
Vitamin A 969IU19%
Vitamin C 43mg52%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Fish & Seafood, Salads
Cuisine: Mexicana
Diet: Gluten Free
Keyword: How to make tuna salad without mayo, Recipes for lent, Recipes with canned tuna
Author: Silvia

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Sylvia Padilla

I just made this yesterday for a quick dinner. I only had one can of tuna, so I halfed the ingredients. I did not have lettuce, but I had cabbage. It was amazing! We had left overs today!! Thank you!

Ale

Love this recipe so much! It is so authentic and delicious.

Kate

What a delicious recipes Silvia!! Yum!

Vanessa Mota

Fantastic recipe, love it!

Enriqueta E Lemoine

Wonderful hubbies write the best comments! Now I want to make this salad too!

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