Easy Mexican Tuna Salad (High Protein + Healthy)

This Mexican Tuna Salad recipe is an easy, high-protein dish that requires no cooking and minimal prep! It combines canned tuna with black beans, corn, and veggies for a Mexican twist on a classic tuna salad. You can serve this Mexican Tuna Salad on whole grain bread, lettuce wraps, or as a high protein dip with chips and veggies. It’s a versatile recipe that makes for a great healthy lunch or light dinner that you’ll want on repeat.

Why You’ll Love This Recipe

If you’re looking for a quick, flavorful, and nutrient-dense meal that comes together with pantry staples, this Mexican Tuna Salad is a must-try. It’s a delicious twist on a traditional tuna salad—packed with bold flavors, vibrant veggies, and satisfying textures. 

Tuna is one of my favorite sources of high-quality protein since it’s shelf-stable and affordable. Lean proteins support healthy blood sugar levels and reduce insulin resistance—making them a key staple in a PCOS-friendly diet. Additionally, tuna is an excellent source of omega-3 fatty acids, which are beneficial for your heart and brain health, as well as reducing inflammation.

This version gets a nutrient boost from black beans and corn, which add fiber and plant-based protein to support gut health and digestion. Red bell pepper and red onion bring antioxidants and crunch, while fresh cilantro and lime brighten the dish with a burst of freshness. A simple blend of mayo and taco seasoning ties everything together into a creamy, zesty dressing that complements the tuna perfectly.

The best part? This Mexican salad uses ingredients you likely already have on hand and requires zero cooking. It’s ideal for meal prep, quick lunches, or even as a high-protein snack. Enjoy it as is, scoop it into lettuce wraps, or serve it with tortilla chips and fresh veggies for a satisfying and wholesome dish that’s ready in minutes.

Ingredients Needed for Mexican Tuna Salad

This Mexican Tuna Salad uses simple ingredients that are packed with nutrition and flavor. Plus, most of these are budget-friendly, which is an added bonus! Here’s what you’ll need.

• Tuna: you can’t have a tuna salad without tuna, right? For this recipe, you’ll need to drain three cans of tuna. I prefer to use this brand for tuna since they test every single fish for mercury content! 

• Red bell pepper: red bell pepper adds a nice crunchy texture and extra flavor to this tuna salad. 

• Red onion: red onion provides a bright color and a slightly sharp, sweet flavor that compliments the tuna and other ingredients nicely. 

• Cilantro: cilantro gives a fresh, tangy flavor to the recipe. I prefer to buy it fresh and finely chop it, but you can opt for dried as well. 

• Black beans: I prefer to use canned black beans in this recipe that are rinsed and drained. Most generic brands from your local grocery store work great. 

• Corn: canned corn makes a simple addition to this recipe. If you have frozen or fresh corn on hand, that works, too. 

For The Dressing:

• Mayo: mayo helps to bind everything together and give it more of a creamy texture. I like this mayo for this fabulous Mexican Tuna Salad recipe as it’s full fat and uses avocado oil. 

• Fresh lime juice: lime juice balances out this recipe with a pleasant acidic flavor. Fresh limes are my personal choice for that staple lime flavor. Do yourself a favor and pick up a lemon squeezer if you juice lemons or limes frequently – it’s a worthwhile gadget to have. 

• Taco seasoning packet or homemade variation: taco seasoning helps bring the dish together with flavor and spices. I like this brand because of its clean, wholesome ingredients. You can also choose to make your own homemade taco seasoning using these spices:
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp paprika (or smoked paprika)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp oregano
  • 1/2 tsp salt (adjust to taste)
  • 1/8 tsp black pepper
  • 1/8 tsp cayenne pepper (optional for heat)

How to Make It

One of the best parts about this Mexican-inspired tuna salad recipe is it only requires two bowls and no cooking! Here’s how to make it.

Step One: Make Your Tuna Mixture. Start by grabbing a large mixing bowl and adding your drained canned tuna, chopped red bell pepper, red onion, cilantro, black beans, and corn. If you don’t want to chop by hand, I love this handy vegetable chopper. Give everything a gentle toss to combine and evenly distribute the ingredients.

Step Two: Make The Dressing. In a separate small bowl, whisk together the mayo, lime juice, and taco seasoning until smooth. This creates a creamy, zesty dressing that brings all the flavors together.

If you’re opting to make your own taco seasoning, combine the spices together separately before adding them to your dressing. 

Step Three: Combine It All Together. Pour the dressing over the tuna and veggie mixture, then stir until everything is well coated.

That’s it! This Mexican Tuna Salad is ready to enjoy. Serve it on whole grain bread or wraps for a protein-packed sandwich, in lettuce cups for a lighter option, or as a high-protein dip alongside tortilla chips, flax seed crackers, and/or sliced crunchy veggies.

Store your leftover tuna salad in an airtight container for 3-4 days in the fridge. 

Tips, Variations, + Substitutions

• This salad tastes even better as it sits! Make it ahead of time and let it sit in the fridge for at least 30 minutes to let the flavors marinate together. 
• Not a fan of tuna? Use canned chicken for a Mexican chicken salad or salmon instead for a similar protein content!
• Swap red onions for green onions or shallots for a similar flavor profile. 
• Don’t have red bell pepper on hand? Use any color bell pepper, such as yellow or orange. You can also use diced tomatoes or jarred roasted red peppers in a pinch.
• Add a sprinkle of cotija cheese for additional flavor. 
• Up the spice content by using a “hot” taco seasoning pack, adding extra cayenne pepper, or putting a few dashes of your favorite hot sauce. 
• For a lighter version, use plain yogurt instead of mayo. Dairy-free? Swap the mayo for a dairy-free Greek yogurt like this one from Kite Hill or a plant-based mayo.

Other Meal Prep Recipes You’ll Love

• Elote Pasta Salad
• Dense Bean Salad
• Easy Taco Salad
• Best Taco Salad Dressing

If you make this Mexican Tuna Salad recipe, please consider leaving a star rating and review at the end of this blog post. This is incredibly helpful to me, my small business, and to other readers!

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