If creamy, crunchy, veggie-packed deliciousness is your style, you’re going to fall head over heels for my Mexican Tuna Salad recipe. Also known as Ensalada de Atún, this thrifty corn tuna salad is the speedy wonder your lunchboxes and dinner tables have been missing.

table set with a bowl of ensalada de atun, a bottle of valentina hot sauce, and a plate with a lettuce leaf filled with Mexican tuna salad, a quarter of an avocado on the side, and a handful of saltines.

​​What is Ensalada de Atún?

Canned tuna is one of those ingredients that seemingly transcends all culinary histories. It seems like pretty much every fish-eating family has at least one recipe for tuna patties or tuna salad up their sleeve. Heck, I have another high-protein greek yogurt egg and tuna salad on the blog already! 

Ensalada de atún simply means “tuna salad,” and this Mexican salad is as bright and lively as you’d expect! But unlike my other, more American version of tuna salad, this healthy tuna salad is given an extra layer of flavor and color at every turn.

Why You’ll Love This Mexican Tuna Salad Recipe

My ensalada de tuna is loaded with a whopping 6 different veggies (don’t worry — you can totally use mixed frozen veggies as a shortcut!) like sweet corn and peas, and crunchy carrot and red onion. One might argue that it’s more “salad” than regular tuna salad, and I’m 100% good with that.

It’s also dressed in a tangy, creamy, slightly spicy, ever-so-puckery sauce that’s punctuated by a touch of pickled jalapeño brine. Y’all, this Mexican tuna salad is SO GOOD. And it is as beautiful as it is delicious. 😍

Keeping in tradition with my Mom’s recipe, I’ve swapped in high-protein Greek yogurt to amplify the creaminess of the base without using a ton of mayo. (I do still add a smidge, though — mayo is delicious, after all! 😉) 

ingredients needed to make Mexican ensalada de atun (tuna saladO measured out into bowls on a grey table.

Ingredients & Substitutions

Here’s everything you’ll need to make my delectable ensalada de atún:

  • Chunk Light Tuna in Water – This is easily one of the least expensive ways to eat high-protein fish that I’ve ever found. Feel free to swap in canned solid albacore packed in either water or olive oil. No matter which tuna you choose, make sure to drain it.
  • Corn & Peas* – I typically always have a bag of frozen corn and frozen peas or a can of corn kernels and peas lurking in the pantry. This is a great place to use any of those options. You are also welcome to use fresh if you have them! 
  • Carrot* – Any color works here. You can also use white parsnips.
  • Celery – If the stringy exterior bugs you, you can easily peel it with a veggie peeler. You’re also welcome to swap in fresh fennel bulb. 
  • Red Onion – While I love all onions, the magenta hue is super welcome in this tuna salad with jalapeño brine.
  • Jicama – This is optional, but lovely for added crunchiness.
  • Greek Yogurt, Crema Mexicana, or Sour Cream – From start to finish, they’re ranked low to high in terms of saturated fats. Greek yogurt will give the most protein, crema is most traditional, and sour cream is close enough!
  • Mayonaise – All you need is a tablespoon to add that unmistakeable tangy mayo appeal.
  • Lime Juice – Even if you use canned veggies, this Mexican tuna salad will scream “fresh!” if you use fresh lime juice. To get the most out of your fruit, give it a firm roll on the counter for 10-15 seconds before slicing it open.
  • Pickled Jalapeño Brine – While optional, this is the slightly spicier, zestier version of adding dill pickle juice to your tuna salad. Try a smidge. I’d bet you’ll like it!
  • Kosher Salt – For seasoning, to taste.

*RECIPE NOTE: You are welcome to use 8 ounces of canned or frozen mixed veggies in place of the corn, peas, and carrots. I just like the extra crunch of fresh carrots!

all ingredients for mexican tuna salad added to a hand painted bowl.

How To Make Ensalada de Atún

This simple Mexican tuna salad comes together in a jiffy. Here’s how:

Step 1: Flake tuna into a large mixing bowl using a fork.

Step 2: Add the veggies — i.e. the corn, peas, carrot, celery, onion, and jicama, if using. 

Step 3: Make Jalapeño Yogurt Crema. In a small bowl, add the crema, mayonnaise, lime juice, pickled jalapeño brine, and salt. Stir to combine.

Step 4: Toss. Add the creamy dressing with tuna and veggies and toss together to combine.

Step 5: Season with salt, to taste.

Step 6: Serve as a sandwich, salad, or however you love to enjoy tuna salad!

woman's hand holding a saltine topped with ensalada de atun and a dash of hot sauce.

Optional Variations & Serving Suggestions

  • Tuna Lettuce Salad – Bump up the crisp, refreshing factor of this tuna by adding shredded iceberg lettuce to the mix. 
  • Tuna Lettuce Wraps – Use butter lettuce leaves like a tortilla, wrapping up all the tuna goodness inside. Feel free to add your favorite toppings like pickled red onions and escabeche! 
  • Snacking Plate – I love my jalapeño-kissed tuna salad served with saltine crackers, a side of avocado, and pickled jalapeños with a bottle of Valentina hot sauce to drizzle on each cracker. It’s like my own personal picnic! 
  • Tuna Tostadas – Pile the veggie-packed tuna salad onto crispy tostada shells. Add your favorite toppings like sliced radishes, pickled jalapeños, or crema. YUM!
  • Tuna, Beans, & Rice – Beef Tuna up your basics by serving this tuna salad with cilantro lime rice and black or charro beans.

Expert Tips

  • Cut all veggies nice and small so you can get a little bit of everything in one bite. *Chef’s Kiss* Delightful.
  • Store any leftovers in a clean, airtight container in the fridge for up to 4 days!
final hero shot of a lunch table with a plate of lettuce wrapped Mexican tuna salad with a side of avocado, escabeche, hot sauce, and saltines on the side.

Frequently Asked Questions

Is Mexican tuna salad healthy?

I’m not a nutrition science professional, but what I will say is that my ensalada de atun is made with better-for-you Greek yogurt and tons of veggies. It’s a colorful meal that feels deeply nourishing, so that’s enough for me. 😉

Can you freeze tuna salad?

Yes, but it’s not ideal for this recipe. The raw veggies and the greek yogurt will release a lot of moisture after thawing, so the sauce becomes separated. The previously raw veggies are also more likely to be mushy upon thawing.

Are you supposed to drain canned tuna for making tuna salad?

Yep! Unless your tuna comes in a foil pack that tells you to knead it, most of the time you’ll want to drain off the juice. Feel free to keep it in the freezer to add flavor to your next fish stew, or feed it to your furry friends. Dogs and cats love tuna water!

Do eggs belong in tuna salad?

Belong? Sure. Are they delicious? YES. Would they be good in this ensalada de atun? Why not! Try adding a couple of hard-boiled egg slices as a garnish on top of your tuna lettuce salads or tuna tostadas. Then you can always get the egg out easily if it’s not your favorite!

More Easy Lunch Recipes

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

table set with a bowl of ensalada de atun, a bottle of valentina hot sauce, and a plate with a lettuce leaf filled with Mexican tuna salad, a quarter of an avocado on the side, and a handful of saltines.

Ensalada de Atún (Mexican Tuna Salad)

5 (1 rating)
If creamy, crunchy, veggie-packed deliciousness is your style, you’re going to fall head over heels for my Mexican Tuna Salad recipe. Also known as Ensalada de Atún, this thrifty corn tuna salad is the speedy wonder your lunchboxes and dinner tables have been missing.
Print Pin Rate
Yield: 4
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 8 ounces chunk light tuna in water (2 4-ounce cans), drained
  • 1/2 cup cooked corn, (canned or frozen)
  • 1/2 cup peas, (canned or frozen)
  • 1 medium carrot, diced
  • 1 celery, diced
  • 1/4 cup red onion, diced
  • 1/4 cup jicama, diced (optional)
  • 1/2 cup greek yogurt, crema Mexicana, or sour cream
  • 1 tablespoon mayonaise
  • 1 lime (about 2 tablespoons), juiced
  • 1 tablespoon brine from pickled jalapeños, (optional)
  • 3/4 teaspoon kosher salt, plus more to taste

Instructions 

  • In a large mixing bowl break up the tuna with a fork.
  • And the corn, peas, carrot, celery, onion, and jicama, if using.
  • In a small bowl, add the crema, mayonnaise, lime juice, pickled jalapeño brine, and salt. Stir to combine.
  • Add the creamy dressing with tuna and veggies and toss together to combine.
  • Season with salt, to taste.
  • Serve on a lettuce leaf, or serve with saltine crackers, on a tostada shell, or in a sandwich.

Notes

Serving Suggestions:
  • Tuna Lettuce Salad – Bump up the crisp, refreshing factor of this tuna by adding shredded iceberg lettuce to the mix. 
  • Tuna Lettuce Wraps – Use butter lettuce leaves like a tortilla, wrapping up all the tuna goodness inside. Feel free to add your favorite toppings like pickled red onions and escabeche! 
  • Snacking Plate – I love my jalapeño-kissed tuna salad served with saltine crackers, a side of avocado, and pickled jalapeños with a bottle of Valentina hot sauce to drizzle on each cracker. It’s like my own personal picnic! 
  • Tuna Tostadas – Pile the veggie-packed tuna salad onto crispy tostada shells. Add your favorite toppings like sliced radishes, pickled jalapeños, or crema. YUM!
  • Tuna, Beans, & Rice – Beef Tuna up your basics by serving this tuna salad with cilantro lime rice and black or charro beans.
Calories: 140kcal, Carbohydrates: 12g, Protein: 15g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 23mg, Sodium: 721mg, Potassium: 332mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2823IU, Vitamin C: 14mg, Calcium: 57mg, Iron: 1mg
Author: Yvette Marquez
Course: Lunch
Cuisine: Mexican

Photography: Jenna Sparks