Mexican Tuna Salad With Corn
Ingredients
- 24oz cans solid white albacore tuna in water
*drained *see notes below
- 115oz can black beans
*drained & rinsed
- ¾ ccorn
- ¼ cred bell pepper
*diced
- ¼ cred onion
*diced
- ¼ cfresh cilantro
*chopped *see note below
- ¼ clight mayo
*full fat works fine
- ⅓ cplain Greek yogurt
*0% fat
- 1 smalllime
*juiced
- 7 tspSiete brand taco seasonings
*see note below
Directions
- 1
Open and drain packing liquid from both cans of tuna fish. Place tuna in a mixing bowl and use a fork to flake apart large chunks until a somewhat uniform consistency has been reached.
- 2
Add drained/rinsed beans and frozen corn. Don't worry about warming the corn kernels before adding to the bowl, it will thaw out really fast once mixed in with everything else.
- 3
Chop up your red bell pepper, red onion and cilantro. Add all three to the bowl. I like to dice my veggies into nice small pieces so I get a little bit of each in every bite!
- 4
Mix tuna and veggies together until well incorporated.
- 5
Add mayo and Greek yogurt atop veggies and flaked tuna. Use a citrus press to extract lime juice into the bowl, or you can simply squeeze the lime with your hands. Stir well until ingredients are coated with dressing.
- 6
Sprinkle seasonings on top and stir again, it may take a few minutes to get the seasonings evenly distributed throughout.
- 7
Enjoy your Mexican tuna salad solo, in a lettuce wrap, with a whole-grain tortilla, as a dip with corn chips or on a tostada shell with pico salsa and avocado slices on top!
Storage:
- 1
Refrigerate in an airtight container for 3-4 days or freeze 3-4 months. This recipe is perfect for meal prep. You can distribute evenly into containers with crackers, chips & sliced veggies for an easy lunch all week.
Mexican Tuna Salad With Corn
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About this Recipe
Zesty Mexican Tuna Salad With Corn: Your New Go-To Healthy Lunch!
Looking for a vibrant, flavorful, and incredibly easy meal that's packed with protein and fresh ingredients? This Mexican Tuna Salad With Corn is about to become your absolute favorite! Bursting with zesty lime, savory taco seasonings, and a colorful array of veggies, it's a refreshing twist on classic tuna salad that's perfect for a healthy lunch or a light, satisfying dinner.
What makes this Mexican Tuna Salad recipe truly special is its incredible balance of textures and flavors. We combine lean, flaky tuna with hearty black beans for fiber, sweet corn, crisp red bell pepper, and zesty red onion. Fresh cilantro adds that essential herbaceous note, while a creamy, light dressing of light mayo and plain Greek yogurt keeps it moist and flavorful without being heavy. A generous squeeze of lime juice and a dash of delicious taco seasonings elevate every bite, making this a truly irresistible tuna salad with a Mexican flair.
This quick 10-minute prep meal is not only delicious but also fantastic for weekly meal prep. It's a wholesome option that you can enjoy throughout the week, ensuring you always have a nutritious and tasty meal on hand. Serve your Mexican Tuna Salad with Corn in crisp lettuce cups for a low-carb option, scoop it onto whole-grain crackers, wrap it in soft tortillas, or simply enjoy it straight from a bowl. For an extra kick, consider adding a finely diced jalapeño, or a creamy dice of avocado for added richness. Embrace the flavors of Mexico in this delightful and healthy tuna salad!