Dinner

Mexican Tuna Salad Recipe

Name: Mexican Tuna Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 4 (4 oz) cans of tuna, drained; 15 oz can black beans, drained & rinsed; 15 oz can corn, drained & rinsed; ½ red onion, diced; 1 red bell pepper, chopped; 0.5 oz fresh cilantro, finely chopped; ½ cup plain Greek yogurt; 2 tbsp light mayo; 1 lime, juiced; 2 tsp garlic powder; 2 tsp chili powder; 2 tsp ground cumin; 1 tsp onion powder; Salt, to taste; Black pepper, to taste

ByIsabella Vance January 16, 2026January 16, 2026

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Introduction

This Mexican Tuna Salad is a vibrant and nutritious dish bursting with bold flavors. Combining protein-packed tuna with fresh vegetables and a creamy, spiced dressing, it’s perfect for a quick lunch or light dinner.

The image shows a close-up of a mixed salad with several layers and colors. The base is made of beige tuna flakes, mixed with bright yellow corn kernels, dark black beans, and small pieces of red bell pepper. There are also bits of purple-red onion scattered throughout, and finely chopped green herbs add a fresh touch on top. The mixture has a slightly creamy texture and is placed inside a white bowl. The background features a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cans (4 oz each) tuna, drained
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained and rinsed
½ red onion, diced
1 red bell pepper, chopped
0.5 oz fresh cilantro, finely chopped
½ cup plain Greek yogurt
2 tbsp light mayonnaise
1 lime, juiced
2 tsp garlic powder
2 tsp chili powder
2 tsp ground cumin
1 tsp onion powder
Salt, to taste
Black pepper, to taste

Instructions

Step 1: Add the drained tuna to a large mixing bowl. Use a fork to mash it gently, breaking up any large chunks.
Step 2: Add the black beans, corn, diced red onion, chopped red bell pepper, and chopped cilantro to the bowl.
Step 3: In a separate bowl or small jar, combine the Greek yogurt, light mayo, lime juice, garlic powder, chili powder, ground cumin, and onion powder. Stir or shake well until a creamy dressing forms.
Step 4: Pour the dressing over the tuna and vegetable mixture. Stir thoroughly until everything is evenly coated. Season with salt and black pepper to taste.
Step 5: Serve immediately or chill in the refrigerator before serving. Enjoy your fresh, flavorful Mexican Tuna Salad!

Tips & Variations

For extra spice, add a diced jalapeño or a pinch of cayenne pepper to the dressing.
Swap the light mayo for avocado to keep it creamy but add healthy fats.
Use fresh corn instead of canned for a sweeter crunch.
Add diced tomatoes or cucumber for more freshness and texture.
Serve over leafy greens or with whole-grain tortillas for a satisfying meal.

Storage

Store the Mexican Tuna Salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may thicken when chilled. It’s best enjoyed cold or at room temperature.