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Authentic Mexican tuna salad, Ensalada de Atun, served on crispy corn tostadas topped with avocado, cilantro and lime wedges

Authentic Mexican Tuna Salad Recipe (Ensalada de Atún)

A bright, zesty authentic Mexican tuna salad (ensalada de atún) with 25g of protein per serving — flaked tuna, sweet corn, black beans, creamy avocado and a jalapeño-lime crema. Ready in 15 minutes, no cooking needed.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 Servings
Course: Lunch
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans 5 oz each albacore tuna drained
  • 1 large Roma tomato seeded and diced
  • 1/2 cup sweet corn kernels
  • 1/3 cup black beans rinsed
  • 1/3 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • 2 tbsp chopped pickled jalapeños
  • 2 tbsp pickled jalapeño brine
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1.5 tbsp fresh lime juice
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 ripe avocado diced

Equipment

  • Large mixing bowl
  • Small bowl
  • Whisk
  • Can opener
  • Chef's knife
  • Cutting board
  • Fine-mesh sieve

Method
 

  1. STEP 1 — Drain canned tuna well, flake into a large bowl, and add seeded Roma tomato, sweet corn, black beans, red bell pepper, red onion, chopped pickled jalapeños, and cilantro.
  2. STEP 2 — Whisk mayonnaise, sour cream, lime juice, pickled jalapeño brine, cumin, chili powder, salt, and black pepper in a small bowl.
  3. STEP 3 — Pour dressing over the tuna mixture and toss gently, then fold in diced avocado last.
  4. STEP 4 — Serve with crispy corn tostada shells, saltine crackers, or lettuce wraps.

Notes

★ Drain the tuna in a fine-mesh sieve for 5 minutes — dry tuna keeps the crema thick and creamy.
★ Fold in the diced avocado at the very end so the buttery cubes stay whole.
★ Make the salad up to 1 day ahead, but hold the avocado and tomatoes until just before serving to keep them fresh.