Mexican Tuna Salad on top of a tostada
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5 from 1 vote

Silvia's Mexican Tuna Salad

Course: Fish & Seafood, Salads
Cuisine: Mexicana
Keyword: How to make tuna salad without mayo, Recipes for lent, Recipes with canned tuna
Servings: 8 porciones
Author: Silvia


  • 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


  • 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.