This Mexican tuna salad, or ensalada de atún, as it’s called in Mexico, is Made with flaky tuna, mixed vegetables, and a tangy, creamy dressing, it’s an authentic Mexican recipe that’s perfect for meal prep, sandwiches, crackers, or crispy tostadas.
This ensalada de atún was the dish my mom always packed for our beach trips because it was light, refreshing, and so easy to throw together.
A classic Mexican tuna salad is made with more crema than mayo, giving it a silky texture without feeling too rich.
It’s also the pickled jalapeños that make it stand out. Their tangy heat adds that little something special that makes this salad taste like home.
Ingredients
The ingredients for this Mexican tuna salad are super simple, which is one of the things I love about it. Here’s what you’ll need:
- Canned tuna: I love tuna in olive oil for the flavor, but water-packed works too.
- Fresh veggies: Red onion, tomatoes, and crisp lettuce.
- Canned veggies: A mixed can (carrots, potatoes, corn, peas) is great, or boil some frozen ones.
- Mayonnaise: Use your favorite mayo.
- Cream: Traditional recipes use crema for a silky, lighter texture. Sour cream or Greek yogurt are good substitutes if needed.
- Pickled jalapeños: The ingredient that makes this salad special! They add a tangy, spicy flavor that balances the creaminess.
- Jalapeño brine: Adds the perfect tangy kick, don’t skip it!
How To Make Mexican Tuna Salad
First, grab a medium bowl. Now, let’s get our veggies in there: chopped lettuce, fresh tomatoes, red onions, and that handy can of mixed veggies.
Next up, the tuna. Make sure to drain it really well. Nobody wants a watery tuna salad! Toss it in with the veggies.
Now for the good stuf. Mexican crema, mayo, and those magical pickled jalapeños. Give them a rough chop and throw them in. If you love a little kick, feel free to add extra.
And here’s my secret weapon: about ¼ cup of the brine from the pickled jalapeños.
Trust me, this is what makes this Mexican tuna salad go from good to amazing.
Sprinkle in a little salt, then mix it all up. Don’t just give it a lazy stir, really toss it around for a minute or two so every bite gets that creamy, zesty goodness.
Now, taste it. Need more salt? A little extra brine? Adjust as needed. And that’s it, you just made a delicious, refreshing ensalada de atún!
How We Serve it In Mexico
In Mexico, it’s commonly serve this tuna salad cold with simple sides that let the creamy, tangy flavors shine.
- On tostadas: A classic way. Spoon it over crispy corn tostadas and add a few extra pickled jalapeños or avocado on top if you like.
- With salty crackers: One of the easiest and most popular ways to enjoy it. The crunchy, salty crackers pair perfectly with the creamy tuna salad.
- In a sandwich: This is my personal favorite! Spoon it into a soft bollito roll or toasted bread for an easy lunch.
- As a dip or lettuce wraps: Serve it with tortilla chips or crisp lettuce leaves for a lighter option.
How To Store
Mexican tuna salad leftovers stay fresh in the refrigerator for up to 4 days when stored in an airtight container.
If you’re making it ahead, leave out the lettuce and mix it in just before serving to keep it fresh and crisp.
This salad is perfect for meal prep, office lunches, picnics, and road trips since it holds up well for a few hours in a cooler.
Common Questions
Can I use tuna packed in water?
Absolutely! I prefer tuna packed in olive oil because it adds a little more flavor, but water-packed tuna works just as well.
Can I make it without Mexican crema?
Yes! Mexican crema gives this salad its traditional silky texture, but sour cream or plain Greek yogurt are great substitutes if you can’t find it.
Can I freeze Mexican tuna salad?
I don’t recommend it. The creamy dressing and fresh vegetables don’t hold up well after thawing, so the texture won’t be the same.
Video
If you prefer to read this recipe in Spanish, you can find it here: Ensalada de Atún Mexicana.
Mexican Tuna Salad
Ingredients
- 7 oz canned tuna (drained)
- 2 cups iceberg lettuce (chopped)
- ½ cup tomatoes (diced)
- ½ cup onions (chopped)
- 8 oz can mixed vegetables
- ⅓ cup mayonnaise
- ½ cup Mexican crema (or sour cream)
- ¼ cup pickled jalapeños (chopped)
- ¼ cup brine from pickled jalapeños
- salt
Instructions
- Place lettuce, tomatoes, onions, and mixed veggies in a medium bowl.
- Add canned tuna to the bowl along with Mexican crema, mayonnaise, pickled jalapeños, and brine.
- Toss everything for 2 minutes or until all ingredients are nicely coated with cream and mayonnaise.
- Adjust salt to taste and serve on tostadas, saltine crackers, or stuffed in a sandwich.
Notes
- For the best flavor, I recommend tuna packed in olive oil, but tuna in water works too.
- Mexican crema gives this salad its traditional creamy texture, but sour cream or Greek yogurt can be used as substitutes.
- Don’t skip the pickled jalapeños and their brine, they add the tangy flavor that makes this recipe special.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Add the lettuce just before serving for the best texture.
Nutrition Information
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This is exactly how my mom make ensalada de atún even to this day. So simple and easy to make! My favorite way of eating is in a sandwich :)
Mexican tuna salad is one of my favorite recipes for summer, thanks Mari for sharing the recipe! I love your blog and love how you explain things so easy and sometimes the story behind a dish. Now, go to make some tuna salad for lunch :)