This Mexican Tuna Salad comes together in under 10 minutes and is the perfect lunch recipe for summertime. It’s filled with lots of veggies and flavor!
Catch our TikTok for the video on how to make this tuna salad.
And here is an Amazon link to the food chopper we use every time we make this salad.
Mexican Tuna Salad
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Serves: 4
A quick and easy lunch recipe that’s perfect for taking on the go! We love to make it for when we go on day hikes since its super simple and delicious.
Ingredients
- 1 red bell pepper, diced
- 2 jalapenos, diced
- 1 red onion, diced
- 2 avocados, diced
- 4- 5oz cans of tuna, drained
- 1-14 oz can of black beans, drained
- 1/2 cup of cilantro, chopped
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbs olive oil
- 2 limes, juiced
- Tortilla chips for serving
Instructions
- Dice the bell pepper, jalapeno, and red onion into small pieces and add to a large mixing bowl
- Peel and dice the avocados and add to the bowl.
- Drain and rinse the canned black beans, drain the water from the tuna, then add to the bowl.
- Mix all of the seasonings into a small bowl, stir to combine and then pour into the bowl along with the other ingredients.
- Add fresh chopped cilantro, the juice from two limes, and olive oil to the bowl.
- Give everything a big stir, making sure everything is incorporated. Serve with tortilla chips. Stays good in the fridge for 1-3 days.
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