No Mayo Mexican Tuna Salad
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This Mexican tuna salad is creamy, zesty and made without mayo. It’s packed with fresh veggies, black beans and tossed in a simple Greek yogurt dressing for a high-protein meal that’s perfect for meal prep.
I always love meal prepping some kind of protein salad over the weekend. It makes lunches so much easier throughout the week.
Some of my go-to recipes are my rotisserie chicken salad, cottage cheese egg salad and now this Mexican tuna salad.
If you’ve ever made my southwest dressing, you’re going to love this salad. It has a similar creamy, zesty flavor thanks to Greek yogurt, lime and salsa.
Table of Contents
Why I Love This Mexican Tuna Salad
- No cooking required: Everything comes together in one bowl in just a few minutes.
- So many ways to serve it: Enjoy it over a bed of greens, with crackers, in a wrap or as a sandwich. I personally love scooping it up with tortilla chips, but it’s also great with pita chips or almond flour crackers.
- High protein: With tuna and black beans, this salad packs in 23 grams of protein per serving and will actually keep you full and satisfied.
- Perfect for meal prep lunches: Make a batch and keep it in the fridge for easy meals throughout the week.
Ingredients Needed
- tuna – I like using canned tuna in water and draining it well so the salad doesn’t get watery. I typically buy albacore because you get bigger chunks that aren’t mushy. I really like the Wild Planet brand.
- red bell pepper – adds a nice crunch and a little natural sweetness that balances the tangy dressing.
- jalapeño – optional, but great if you want a little heat. Remove the seeds to keep it mild or swap in jarred jalapeños for convenience.
- black beans – adds fiber and makes the salad more filling. Be sure to rinse and drain well so they don’t add extra liquid.
- corn – adds a pop of sweetness and texture. Frozen or canned both work here, just thaw or drain before using.
- red onion – gives the salad a little bite and sharpness. If you want a milder flavor, you can rinse it under cold water first.
- plain Greek yogurt – this is what makes the dressing creamy without using mayo. It adds protein and a slight tang that works really well with the lime and salsa. I used full-fat Greek yogurt, but feel free to use low-fat or fat-free if you prefer.
- fresh salsa – adds flavor, moisture and a little texture to the dressing. Use a salsa you already like since it really comes through here.
- spices – a mix of cumin, chili powder and garlic powder that adds warmth and a subtle smoky flavor.
Find the full ingredient list with measurements in the recipe card below.
How to Make Mexican Tuna Salad
Step 1: Blend all the dressing ingredients until smooth and creamy.
Step 2: Add the drained tuna to a bowl and break it up with a fork.
Step 3: Stir in the veggies, beans and herbs until everything is combined.
Step 4: Pour the dressing over the mixture, stir to coat and serve right away or chill for later.
Tips for the Best Tuna Salad
- Drain the tuna really well: This is key. Extra liquid will water down the dressing and make the salad soggy.
- Use a thick Greek yogurt: A thicker yogurt gives you that creamy texture you want. If yours is a little runny, you can strain it or just use less salsa.
- Taste and adjust at the end: Depending on your salsa, you might want a little more lime juice, salt or spice. Give it a quick taste before serving.
- Dice everything small: Smaller pieces help you get a little bit of everything in each bite and make the texture better.
- Let it sit for a few minutes: If you have time, let the salad sit for 10–15 minutes so the flavors can come together.
How to Store
This is one of those recipes I love having in the fridge because it holds up so well and makes lunches feel effortless. It’s the kind of thing you can scoop straight out of the container and turn into a quick meal without thinking twice. Here’s how to store it:
- Refrigerator: Store in an airtight container in the fridge for up to 3–4 days.
- Before serving: Give it a good stir and add a squeeze of fresh lime if it needs a little brightening up. The dressing can thicken slightly as it sits, so this helps bring everything back to life.
Frequently Asked Questions
Serve it in lettuce wraps, over greens like my simple arugula salad, with crackers or in a wrap or sandwich with sourdough bread. It’s super versatile and works for quick lunches or snacks.
I like using canned tuna packed in water and draining it well so the salad doesn’t get watery. Albacore tuna is a great option because it has larger, firmer chunks that aren’t mushy. Use a brand you already like since the flavor really comes through here.
You can use mayo if you prefer a more traditional version or if you need this recipe to be dairy-free, or try a mix of yogurt and mayo for a balance of flavor and creaminess.
Make sure to drain the tuna and rinse and drain the beans well. Using a thicker yogurt also helps prevent excess moisture.
It has a mild kick from the jalapeño and salsa, but you can easily adjust the heat. Skip the jalapeño for a milder version or add more if you like it spicy.
More Protein Salads to Try
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Mexican Tuna Salad
Ingredients
- 2 5 oz cans tuna, drained
- ½ red bell pepper, chopped, about ½ cup
- ½ jalapeno, deseeded and chopped, optional or jarred tame jalapeños
- ½ cup black beans, drained and rinsed
- ½ cup corn
- ¼ cup diced red onions
- ¼ cup chopped cilantro
- 1 teaspoon lime juice
- ¼ teaspoon salt
Dressing
- ½ cup plain full-fat Greek yogurt
- 1 teaspoon lime juice
- ⅛ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup fresh salsa
- 2 Tablespoons fresh cilantro
- 1 teaspoon honey
Instructions
- Add all ingredients for the dressing into a blender and blend until fully combined and smooth. You can also use an immersion blender for this.½ cup plain full-fat Greek yogurt, 1 teaspoon lime juice, ⅛ teaspoon cumin, ¼ teaspoon chili powder, ¼ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ cup fresh salsa, 1 teaspoon honey, 2 Tablespoons fresh cilantro
- In a medium mixing bowl, add the drained tuna and flake it apart with a fork. Add the chopped red bell pepper, jalapeño (if using), black beans, corn, red onion, cilantro, lime and salt. Toss to combine.2 5 oz cans tuna, ½ red bell pepper, ½ jalapeno, ½ cup black beans, ½ cup corn, ¼ cup diced red onions, ¼ cup chopped cilantro, ¼ teaspoon salt, 1 teaspoon lime juice
- Pour dressing over the tuna mixture and stir until everything is evenly coated.
- Enjoy immediately or store in the fridge for 3-4 days. Serve on its own, in lettuce wraps, over greens, with tortilla chips or stuffed into a wrap.
Notes
- Drain everything well: Be sure to drain the tuna, beans and corn so the salad doesn’t end up watery.
- Adjust based on your salsa: Some salsas are more watery or more salty than others, so taste and adjust lime juice or salt as needed.
- Storage: Store in an airtight container in the fridge for up to 3–4 days. Stir and add a squeeze of lime before serving to freshen it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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