Silvia’s Mexican Tuna Salad

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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
5 from 3 votes

Silvia’s Mexican Tuna Salad

Servings: 8 porciones

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
  • 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.
Course: Fish & Seafood, Salads
Cuisine: Mexicana
Keyword: How to make tuna salad without mayo, Recipes for lent, Recipes with canned tuna
Author: Silvia

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

Kate
Guest

What a delicious recipes Silvia!! Yum!

Vanessa Mota
Guest

Fantastic recipe, love it!

Enriqueta E Lemoine
Guest

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

Connor
Guest
Connor

Excellent recipe until I saw “frozen peas”.

Linda
Guest
Linda

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… Read more »

Alli
Guest
Alli

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!

Sue-Helen
Guest
Sue-Helen

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!

Dariela
Guest
Dariela

My gosh, this looks very yummy and easy. La voy a probar y Te cuento como me va!!

Caryn B
Guest

Silvia…that looks awesome! Pinning!

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