This Mexican tuna salad, or ensalada de atún, will become your new favorite! Packed with flaky tuna, chunky veggies, and a tangy-creamy Mexican dressing, this recipe is the perfect prep meal.
You know how some foods instantly bring back childhood memories? For me, ensalada de atún (as it’s called in Mexico) does exactly that. This was the salad my mom always packed for our beach trips because is light, refreshing, and so easy to throw together.
A true Mexican tuna salad is made with more crema than mayo, which gave it a silky texture without feeling too rich.
But the real star of the show? Pickled jalapeños. That little bit of tangy heat is what makes this salad so special. Without them, it just wouldn’t be the same!
Ingredients You’ll Need
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—simple and fresh!
- Canned veggies: A mixed can (carrots, potatoes, corn, peas) is great, or boil some frozen ones.
- Mayonnaise: Any kind you like.
- Cream: Mexican crema is on the traditional recipe, but sour cream or Greek yogurt work too.
- Pickled jalapeños: A must! Can’t find them? Try my homemade chiles en vinagre recipe.
- 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. (If you’re using frozen veggies, just give them a quick boil first!)
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. It adds a tangy, slightly spicy flavor that ties everything together.
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 To Serve Ensalada de Atún
There are so many delicious ways to enjoy ensalada de atún! Whether you’re keeping it classic or getting a little creative, here are my favorite ways to serve it, just like we do in Mexico:
- On tostadas: Those crunchy corn tortillas make the perfect base for a big scoop of ensalada de atún. You can find them at any Mexican store or you can make my homemade tostada shells recipe!
- Salty crackers: Another classic way to eat this. There’s something about that salty crunch paired with the creamy tuna salad that just works.
- In a sandwich: Honestly, this is my personal favorite. A soft roll stuffed with ensalada de atún? Perfection.
- As a dip: This makes an awesome party snack! Grab some totopo tortilla chips, toasted bread, rice crackers, or even crunchy veggies for a low-carb twist, and dig in.
- Lettuce wraps: Want a lighter option? Use crispy romaine leaves to make fresh, crunchy wraps. It’s a healthy way to enjoy all the flavor without the extra carbs.
However you serve it, this salad is always a winner. What’s your favorite way to eat it? Let me know, I’m always up for new ideas!
How To Store
Mexican tuna salad leftovers stays fresh for up to 4 days in the fridge—just keep it in an airtight container (glass works best to lock in the flavor!).
If you’re making it ahead, mix everything except the lettuce. Store it separately, and when you’re ready to eat, just toss it in for that fresh crunch.
This salad is perfect for meal prep, office lunches, or potlucks. Plus, since it holds up well for a few hours, it’s great for road trips and picnics too!
More Mexican Salads
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Mexican Tuna Salad (ensalada de atún)
Ingredients
- 1 -7 oz can tuna (drained)
- 2 cups iceberg lettuce (chopped)
- ½ cup tomatoes (diced)
- ½ cup onions (chopped)
- 1 -8oz 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
- To prevent your salad from getting soggy make sure to drain well the tuna and vegetables, and dry nicely the lettuce with paper towels.
- The recipe yields 4 appetizer servings.
- This Mexican tuna salad lasts up to 4 days in the fridge stored in an airtight glass container.
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 :)