Description
This vibrant Mexican Tuna Salad blends protein-rich tuna with fresh vegetables and bold spices, creating a zesty, creamy dish perfect for a light lunch or party appetizer. Packed with nutritious beans, corn, and a tangy dressing flavored with lime and smoked paprika, it offers a refreshing and satisfying meal that can be served on tostadas, lettuce cups, or with chips.
Ingredients
Scale
Salad Ingredients
- 4 cans (4 ounces each) tuna in water, drained
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 red bell pepper, diced
- ½ red onion, finely diced
- ½ cucumber, peeled, seeded, and diced
- ¼ cup diced pickled jalapenos
- ¼ cup fresh cilantro, chopped
Dressing Ingredients
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lime juice (about ½ lime)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder (more to taste)
- Salt and pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix the drained tuna, black beans, corn, finely diced red onion, diced red bell pepper, diced cucumber, jalapenos, and chopped cilantro until evenly distributed.
- Prepare the Dressing: In a small bowl, whisk together sour cream, mayonnaise, fresh lime juice, ground cumin, smoked paprika, chili powder, salt, and pepper until the mixture is smooth and well combined.
- Mix Salad and Dressing: Pour the dressing over the tuna and vegetable mixture and gently toss to coat all ingredients evenly without breaking up the tuna too much.
- Adjust Seasoning: Taste the salad and add additional lime juice, salt, pepper, or chili powder as desired to perfect the flavor balance.
- Chill: Refrigerate the salad for at least 15 minutes to allow the flavors to meld and develop fully.
- Serve: Serve the chilled salad on tostadas, in lettuce cups, wrapped in tortillas, or alongside tortilla chips for a delicious and versatile meal or snack.
Notes
- For a spicier kick, increase the amount of diced pickled jalapenos or chili powder.
- Use light mayonnaise and sour cream to reduce fat content.
- Fresh lime juice is preferred for the best flavor, but bottled can be used in a pinch.
- This salad can be made up to a day ahead; just add dressing before serving for best texture.
- Substitute fresh corn for canned if in season for added sweetness and crunch.
