This Mexican tuna salad is fresh, zesty, full of flavour, and best of all—no cooking required. Whether you’re barely awake or just buzzed enough to think crackers are a meal (we see you), this is your no-fuss fix packed with tinned tuna, corn, black beans and a taco yogurt dressing.
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Why you'll love this recipe
Salad, but not sad. This isn’t a pile of lettuce pretending to be dinner—it’s chunky, zesty, full of textures and protein. Try other fun bowls like the Macaroni Chicken Salad or spicy vibes in Gochujang Kimchi Salad.
Seafood fix. Canned tuna makes this cheap, easy, and protein-packed. For more seafood inspo, hit up the Tuna Pasta Salad or go spicy with Spicy Thai Squid Salad or quick with a Shrimp Stir Fry.
No-heat. You don’t need a stove, oven, or even a microwave. It’s as easy as those chill bites like Asian Turkey San Choy Bow or the summery Pesto Orzo Salad.
No cook = no stress. Minimal prep, minimal dishes. Just like the Chicken Tzatziki Salad, this recipe is your new lazy meal prep hero that takes less than 15 minutes.
Ingredients
Tuna in springwater. Drain well to avoid sogginess. You can use tuna in olive oil, but expect a richer flavor.
Sweet corn. Adds a pop of sweetness and crunch. Frozen works in a pinch, but make sure to remove excess moisture as it can change the texture of the overall salad.
Black beans. Rinse them well or your salad will taste like bean water.
Tomato. Fresh and juicy, tomatoes help brighten everything up. Cherry tomatoes are great if you don’t want to deal with slicing.
Red pepper. Any bell pepper will work, but red’s the sweetest.
Cucumber. Cool and refreshing, it cuts through the creaminess of the yogurt and gives a crunch.
Red onion. For a little sharpness and bite. Soak in water for 10 mins to mellow it out if raw onion isn’t your thing.
Greek yogurt. High in protein and swaps out the mayo making this recipe meal prep friendly and kinder on your stomach.
Taco seasoning. Because plain tuna is boring. Store-bought or homemade both work—just make sure it's not too salty.
Lime. Don’t skip the zest—it’s like flavour glitter.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make Mexican tuna salad
Step 1: Grab a big bowl.
Step 2: Dump in your drained tuna, black beans, sweet corn, chopped tomato, red pepper, cucumber, and red onion.
Step 3: In a smaller bowl, mix the Greek yogurt, taco seasoning, lime juice, and zest.
Step 4: Pour the dressing all over the veg + tuna mix and stir until every bite is dressed.
Step 5: Taste and adjust seasoning—maybe a little salt, pepper, or more lime.
Step 6: Serve it cold on lettuce cups, in a wrap, or scoop it up with crackers.
Top Tip
Chop everything small. This makes it easier to scoop and ensures every bite has a little bit of everything.
Don’t overmix. Fold it gently so you don’t end up with tuna mush.
Substitutions and variations
Swap Greek yogurt for mashed avocado. It keeps things creamy without mayonnaise, and adds healthy fats and a different flavor twist.
Add jalapeños or hot sauce. Want heat? Spicy Mexican tuna salad hits different, especially with hot sauce or pickled jalapeños.
Use chickpeas instead of black beans. Still hearty, still protein-packed, but a slightly nuttier taste if you’re not into black beans.
Meal prepping tuna salad
This Mexican tuna salad is perfect for a salad meal prep. It holds up great in the fridge, gets better after a few hours as all the flavour continue to develop, and makes lunch something to look forward to.
Store in an airtight container for up to 3–4 days. Keep lettuce wraps or crackers separate so they don’t get soggy.
For max freshness, squeeze in a bit of extra lime juice before storing, and give it a stir before serving.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Not this one. The Greek yogurt and fresh veggies get weird and watery after freezing. Eat it fresh.
Taco seasoning is your go-to here. It brings bold flavor without extra work. Add lime and you’re golden.
Yes! Packed with lean protein from canned tuna and Greek yogurt, plus fiber from black beans and veggies.
Up to 4 days. It actually gets tastier as the flavors hang out together. Perfect for meal prep wins.
Recipe
Mexican Tuna Salad without Mayonnaise
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Equipment
- large bowl
- Sharp Knife
Ingredients
- 425 g tinned tuna , in springwater, drained, see note 1
- 1 cup corn kernels, approx. 1 tin drained
- 1 cup black beans, approx. 1 tin drained
- 1 tomato, diced
- 1 red pepper, diced
- 1 cucumber, diced
- 1 red onion, diced
- 1 cup Greek yogurt
- 2 tablespoon taco seasoning, homemade or store-bought, see note 2
- 1 lime, juice and zest
Instructions
Prepare
- Prepare 1 tomato, 1 red pepper, 1 cucumber, 1 red onion by thinly dicing.
- Drain tinned goods: 425 g tinned tuna , 1 cup corn kernels, 1 cup black beans
- In a small bowl, mix the 1 cup Greek yogurt, 2 tablespoon taco seasoning, 1 lime (juice and zest).
Mix
- Dump in your drained 425 g tinned tuna , 1 cup corn kernels, 1 cup black beans and chopped 1 tomato, 1 red pepper, 1 cucumber, 1 red onion into a large bowl.
- Pour the dressing and mix well. Taste and adjust seasoning.
- Serve it cold on lettuce cups, in a wrap, or scoop it up with crackers.
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