EspañolMy own famous Mexican Tuna Salad recipe that my readers and family love. No mayonnaise. Light, refreshing, nutritious & delicious. Recipe and video below
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.
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.
RELATED POST: Tuna Stuffed Sweet Potatoes
¡Buen provecho!
I invite you to check out other yummy recipes from my fellow blogueras.
Silvia’s Mexican Tuna Salad
Ingredients
- 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
- 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
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