This Mexican tuna salad combines canned tuna with creamy avocado, fresh cilantro, jalapeño, and a squeeze of lime for a bright, zesty dish that's ready in minutes. It's equally at home spooned onto crackers, stuffed into a sandwich, or served as a light meal.
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Finely dice the onion, tomatoes, avocados, and jalapeño.
In a large bowl with the drained tuna, add the diced onion, tomatoes, and avocados.
Add the diced jalapeño and chopped cilantro to the bowl.
Squeeze the juice of half a lime over the mixture.
Season with salt and black pepper to your liking.
Add the mayonnaise to the bowl.
Mix all ingredients together until everything is well combined and creamy.
Serve immediately with bruschetta toasts, crackers, or in a sandwich.
Store in an airtight container up to 2 days; add avocado just before serving to prevent browning.
Yes, but add the avocado just before serving to prevent browning. Store other ingredients in an airtight container in the refrigerator for up to 2 days.
One jalapeño adds mild-to-medium heat depending on your tolerance. Remove the seeds and ribs for less spice, or omit entirely if you prefer no heat.
Greek yogurt, sour cream, or crema work well as creamier alternatives. Use the same 1/2 cup amount, though Greek yogurt may make the salad slightly thinner.
Yes—the salad itself is naturally gluten-free. Serve it with gluten-free crackers or bread if needed.
Place the opened can in a fine-mesh strainer and press gently with a fork or the back of a spoon to remove excess liquid without breaking apart the tuna.
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