Mexican Tuna Salad

Mexican Tuna Salad- Canned tuna, fresh chopped veggies, taco seasoning, and a squeeze of lime make the most delicious cold salad.

May 9, 2026 by Nicole Collins

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Today, we’re making Mexican Tuna Salad!

I’ll be so for real with you…this one was not my idea. A couple months ago, I saw Courtney Cook on an airplane eating a tub of Mexican tuna salad that she got in NYC, and I have not been able to stop thinking about it since. Then when she got home, she tried to recreate it, didn’t quite capture the same magic; but for a second time, I could not stop thinking about it.

So I attempted a similar version to what she made, and it just wasn’t right. Now keep in mind, I have no idea what Mexican tuna salad is supposed to taste like. I don’t even know what it’s supposed to look like. I just know that it made Courtney so blissfully happy. But, I knew in my bones that her version wasn’t quite it either.

What we’re making today though, regardless of what the OG inspo tasted like, is absolutely delish. The flavors are subtle in the best way. It’s so fresh, so bright, and so addicting. I’ve been eating this for weeks straight. And that says something as we all know I’m a tuna salad minimalist!

Let’s start with the canned tuna. I like to use a blend of solid white and chunk light tuna. I like the texture of mixing the two together. And, it’s a little bit of a money saver by combining the cheaper can with the “premium” can. But, you do you! Either way, we’ll drain off the water and get the tuna mashed up in a bowl.

I think where we both went wrong the first time was using store bought mix ins. So instead, we’re going to chop up some fresh veggies to fold into our tuna. We need some fresh jalapeno, roma tomato, red onion, and fresh cilantro. I like each of these finely minced before adding to the bowl. Then, we’ll add a nice spoonful of mayo and a squeeze of fresh lime juice to mix in. The final ingredient is what I also think we were both missing the first time: taco seasoning. We’re going to add just a little pinch of seasoning, and this is the real magic. It doesn’t overpower the tuna at all, but it gives it the most lovely boost of seasoning that ties everything together perfectly. Subtle and delish!

Mix everything together, then pop the tuna salad in the fridge for about an hour so all those flavors can marry. Then to serve, the only option IMO is a nice, whole grain tortilla chip. Dip, scoop, and enjoy.

I can’t really explain why I love this tuna salad so much. The fresh veg adds great texture. The taco seasoning adds great flavor. The tortilla chips make you feel like you’re getting a meal out of a dip. It’s both a fun and delicious experience! I don’t even feel like I need a trip to NYC to try the original, because this one suits me just fine.

Ok, everyone! You have to let me know if this is worth the hype. I sure hope so!

I hope you enjoy. And, let’s eat!

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Mexican Tuna Salad

Serves: 2          Print

Ingredients:

• 2 cans (5 oz) canned tuna, drained

• 2 tbsp minced red onion

• ½ roma tomato, seeded and diced

• ½ jalapeno, seeds removed and minced

• ¼ cup loose packed cilantro, minced

• Juice of ½ a lime

• ¼ tsp taco seasoning

• 5 tbsp mayo

• Salt, to taste

• Tortilla chips, for serving

Directions:

1. Add all ingredients plus a pinch of salt to a mixing bowl. Stir well to combine.

2. Transfer to the fridge to chill 1 hr. Serve with tortilla chips, and enjoy!
   

Recipe notes:

*I like to mix one can of solid white and one can of chunk light tuna, but use whichever you prefer. 

*If you want a spicier tuna salad, feel free to leave some of the jalapeno seeds in.