Mexican Tuna Salad
4 servings
Mexican tuna salad, or ensalada de atún, is a creamy and refreshing dish made with flaky tuna, crunchy vegetables, Mexican crema, and tangy pickled jalapeños. This easy recipe comes together in minutes and is perfect for tostadas, crackers, sandwiches, or a light meal.
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
Serving: 1 serving | Calories: 304kcal | Carbohydrates: 20g | Protein: 14g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 39mg | Sodium: 531mg | Potassium: 444mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6045IU | Vitamin C: 17mg | Calcium: 98mg | Iron: 2mg