Silvia’s Mexican Tuna Salad

Esta entrada también está disponible en: Español

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.

25 thoughts on “Silvia’s Mexican Tuna Salad”

  1. Uuummm!!!! Se ve super deliciosa. Me encantan todos los ingredientes de esta ensalada, El atun, el maiz, apio, cilantro, pimiento, salsa de tomate, aguacate, cebolla, hacen una perfecta conbinacion.
    Como para chuparse los dedos! ….. Gracias Silvia por deleitarnos el paladar.

    • I know, I know, but don’t worry, it will be ok, and it is necessary to balance the acid from the lime juice, tomatoes, etc. Thanks for your comment.

  2. me encanto! (sin el ketchup, pero muy rico). usualmente me gusta cocinar recetas que son super faciles para hacer entre semana y tu receta me encanto Silvia!

  3. wow… this was delicious. i never liked tuna salad before either, but then I tried this! 🙂 My only change was making it with Yellowfin. Thanks for the great recipe!

  4. OMG! This is fantastic! I like tuna and love recipes with a little “kick” (spice or heat) and this recipe is absolutely delicious! I left the seeds in the serranos for a little extra zing and used some sweet baby bell peppers that I had in the fridge instead of the green pepper. Definitely use fresh cilantro! I considered using a cube or two of the Dorot frozen cilantro but “splurged” on fresh cilantro (it was less than $1 at the local grocery store). I decided to test the recipe by halving it and now wish I would have doubled it! Seriously! It is THAT good! Spread on a gluten-free tostada (which most are), it is an amazing addition to my collection of quick and easy GF recipes….even if I wasn’t watching my gluten intake, I would absolutely include this in my regular rotation of meals. This also makes a great brown bag lunch! If you’re worried about the avacado browning before lunchtime, bring a single serve Wholly Guacamole instead. LOVE LOVE LOVE!

    • Hello Linda, thank you so much for your comment. Always makes me really happy when my readers try my recipes and enjoy them. Definitely this salad is one of our favorites. Thanks for the tip about the wholly guacamole serving to go with it. And thanks again for your kind words.

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