Mexican Tuna Salad
Canned tuna is mixed with black beans, corn, and a creamy spiced dressing for a quick no-cook meal.
Ingredients
- 2 cans albacore tuna in water drained, 5-ounce / 142g
- 1/2 cup canned corn drained, 80g
- 1/2 cup diced red bell pepper 75g
- 1/2 cup canned black beans rinsed and drained, 85g
- 1/3 cup chopped fresh cilantro 5g
- 1/4 cup diced red onion 40g
- 3 tablespoons chopped pickled jalapeños 30g
- 1/3 cup mayonnaise 80g
- 2 tablespoons sour cream 30g
- 2 tablespoons taco sauce 30g
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- In a large bowl, combine the mayonnaise, sour cream, taco sauce, ground cumin, chili powder, onion powder, and garlic powder.
- Whisk the dressing ingredients until smooth and well blended.
- Add the drained tuna to the bowl. Use a fork to flake the tuna into smaller pieces and mix it lightly into the dressing.
- Fold in the drained corn, diced red bell pepper, rinsed black beans, diced red onion, pickled jalapeños, and chopped cilantro.
- Stir everything together until the tuna and vegetables are evenly coated with the dressing.
- Let the salad rest at room temperature or in the refrigerator for 10 minutes to allow the flavors to blend.
- Food safety note: Canned tuna is already fully cooked. If using fresh cooked fish for this recipe, ensure it reaches a safe internal temperature of 145°F (63°C).
Notes
Canned tuna is pre-cooked. If you ever substitute fresh cooked tuna, always ensure it reaches an internal temperature of 145°F (63°C).
Drain the canned ingredients thoroughly to prevent the salad dressing from becoming watery.
Adjust the spice level by using a mild or hot taco sauce, or by reducing the amount of pickled jalapeños.