Silvia’s Mexican Tuna Salad

My 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.

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4.92 from 23 votes

Silvia’s Mexican Tuna Salad

Prep Time8 minutes mins

Cook Time25 minutes mins

Refrigeration15 minutes mins

Total Time48 minutes mins

Servings: 8 porciones

Calories: 269kcal

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

Nutrition Facts

Silvia's Mexican Tuna Salad

Amount per Serving

Calories

269

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

2

g

13

%

Cholesterol

 

15

mg

5

%

Sodium

 

335

mg

15

%

Potassium

 

686

mg

20

%

Carbohydrates

 

32

g

11

%

Fiber

 

8

g

33

%

Sugar

 

7

g

8

%

Protein

 

13

g

26

%

Vitamin A

 

969

IU

19

%

Vitamin C

 

43

mg

52

%

Calcium

 

64

mg

6

%

Iron

 

2

mg

11

%

* 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 Martinez

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Silvia Martinez

Silvia started bilingual website Mama Latina Tips in 2009 to connect and share her stories, recipes and culture with readers. Silvia loves dancing, cooking, watching movies, reading, throwing Mexican parties and spending time with family and friends. Silvia is the winner of The Great American Recipe.

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