No Mayo Mexican Tuna Salad

5 from 1 vote

This no-mayo Mexican tuna salad is a healthy, high-protein twist on classic tuna salad made without mayo and instead tossed in a creamy Greek yogurt dressing.

Prep Time20

Cook Time0

Total Time20

Course: Main

Cuisine: Mexican

Keyword: healthy Mexican tuna salad, Mexican tuna salad, Mexican tuna salad no mayo

Servings: servings

Author: Shawna Clark

Ingredients

Mexican Tuna Salad

2, 5-oz cans of tuna in water drained
1/2 cup frozen corn
1/2 cup black beans rinsed and drained
1/3 cup red bell pepper diced
1/4 cup red onion finely diced
2 medium Roma tomatoes chopped
2 tablespoons fresh cilantro chopped
2 tablespoons jarred sliced jalapeño peppers chopped

Greek Yogurt Dressing

1/2 cup plain 0-fat Greek yogurt
1 tablespoon fresh lime juice about one lime
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt or to taste
1/4 teaspoon pepper or to taste

Instructions

Drain the tuna and transfer it to a large bowl. Use a fork to flake it apart. Then, add the corn, rinsed and drained black beans, diced red bell pepper, finely diced red onion, chopped tomatoes, chopped cilantro, and chopped jalapeños to the bowl.
Gently mix to combine these ingredients in the bowl.
In a separate small bowl, mix the Greek yogurt, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth and creamy.
Pour the dressing over the tuna mixture and mix until everything is evenly coated. Then, serve or refrigerate until ready to enjoy.

Video

Notes

Canned Tuna Options: You can use any canned tuna packed in water for this recipe, including albacore, skipjack, yellowfin, or tongol. Tuna packed in water works perfectly here, but tuna in oil also works if you prefer a richer flavor.
Jarred Jalapeños: We love using jarred jalapeños for their bold, tangy flavor and easy prep. Start with about 2 tablespoons and adjust based on your spice preference. Add more if desired for more heat.
Fresh Jalapeño Option: You can swap the jarred jalapeños with one tablespoon of finely diced jalapeño with the seeds removed if desired.
Corn Options: Frozen corn is our go-to since we always have it on hand, and it’s easy to use. Drained canned corn or fresh corn cut off the cob also works, depending on what you have available.
Onion Swap: I love the flavor of the red onion in this recipe, but I have also made it with green onions, and you can use that if you prefer a milder flavor.

WW Points: 0 points per serving

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Nutrition