Easy Mexican Tuna Salad

Easy Mexican Tuna Salad

Tuna salad is a versatile recipe and great for quick and tasty lunch or light dinner. Tuna salad is a delicious appetizer with toasted bread, crackers, or crunchy tortilla chips. It is always a crowd-pleaser, and besides, there is nothing like a simple and easy to put together salad when you have company. You can make a super healthy, protein-packed lunch with a few ingredients, and they taste so good. Leftovers are great for school lunches. It makes a delicious filling for sandwiches and wraps. If you like to eat fish, then this salad with fresh and zesty flavors is a must-try.

I cook fish almost every day, but mostly it is curried, fried, or grilled fish. Fish in the salad was something I did not want to try for a long time. Now I make this at least once a week. Tuna salad is simple with cooked or canned tuna, fresh greens, avocado, and a zesty mayo dressing. This recipe is easy to make and is a good starting point, but there are so many ways you can experiment and find a flavor combo that makes your taste buds happy! To bring the Mexican flavors to the salad, try adding poblano pepper, cilantro, pickled jalapenos, avocado, or corn. You can add more veggies like cucumber, bell pepper, celery, etc.

Canned tuna is perfect for this recipe. First, you can choose what type of canned tuna to add. You can use tuna packed or tuna in water. Our local supermarket had frozen tuna. For this recipe, I cooked tuna and scrambled it with a fork. 

Mix the salad and let it chill for half an hour before serving for the flavors to blend wonderfully. Once you gather all the beautiful ingredients for the salad, putting them together is a simple matter. Go ahead then and give it a try. I would love to hear from you, so let me know how it turned out for you. Enjoy!

Mexican Tuna Salad Recipe

Ingredients
Tuna - 1/2 pound
(if using can tuna use around 10-12 0z)
Onion chopped- 1/2 cup
Garlic salt- a pinch
Boiled and drained corn- 1/2 cup
Tomato chopped-1
Pickle jalapeno chopped- 1/4 cup chopped
Chopped cilantro or parsley- 1 tsp
Mayonnaise- 2 tbs
Sour cream- 3 tbs
Lime juice- 1/2
Olive oil- 1 tsp
Tabasco sauce- a few drops
Cumin powder- a pinch
Salt and pepper to taste
Avacado-1
lettuce,bread or chips for serving

If you are using uncooked tuna, the first step is to defrost it. In a pot, add the tuna, salt, and pepper along with 1/2 cup of water. Cover and cook the tuna. Drain off any excess water, and using a fork, scramble the fish or break into smaller chunks.
Chop onion and drop into a bowl of cold water. Let it sit for 5-6 minutes. It is an optional step to help reduce onion flavor. Drain when it is time to use. Cook corn till soft, drain, and set aside.
In a large mixing bowl, add cooked tuna, along with chopped onions, tomatoes, corn, chopped lettuce, and pickled jalapeno. In a small mixing bowl, whisk together mayo, sour cream, lemon juice, olive oil, Tabasco sauce. Add garlic salt, cumin, chopped cilantro, salt, and pepper. Whisk and pour over the tuna and mix well. Chill for 15 to 20 minutes. Serve with sliced avocado, lettuce, and lime wedges. Tuna salad can be served as an appetizer with toasted bread, crackers, or crunchy tortilla chips.

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Try this,
Hope you will all enjoy!