Description
A fresh and vibrant Mexican Tuna Salad packed with flaky tuna, black beans, sweet corn, crisp vegetables, and a creamy lime dressing. Perfect for lettuce cups, wraps, or quick meal prep lunches.
Ingredients
Units
Scale
- 2 cans tuna, 5 ounces each, drained well
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 medium red bell pepper, diced
- 1/2 cup red onion, finely diced
- 1 cup cucumber, diced
- Juice of 1 lime, about 2 tablespoons
- 1/4 cup mayonnaise
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 large romaine lettuce leaves
Instructions
- Drain tuna thoroughly and place it in a large mixing bowl. Flake gently with a fork.
- Add black beans, corn, diced red bell pepper, red onion, and cucumber to the bowl.
- In a small bowl, whisk together mayonnaise, olive oil, fresh lime juice, salt, and black pepper until smooth.
- Pour the dressing over the tuna mixture and gently fold until everything is evenly coated.
- Cover and refrigerate for 20 minutes to allow flavors to meld.
- Taste and adjust seasoning if needed.
- Spoon the salad into romaine lettuce leaves and serve fresh.
Notes
- Drain tuna and beans well to prevent excess moisture.
- Chill before serving for deeper flavor.
- Store salad separately from lettuce to keep leaves crisp.
- Use Greek yogurt instead of mayonnaise for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 35mg