Ensalada De Atun (Mexican Tuna Salad)

Ensalada De Atun is undoubtedly a classic recipe. Canned tuna is tossed with creamy textures and dotted with crisp celery and mixed veggies. But this Mexican version has a little something extra to make it the ultimate tuna salad recipe.

Ensalada de atun on two tostadas garnished with a slice of avocado.

**This post was originally published on August 2020. It has been updated to be more helpful.

Mexican Tuna Salad

When I think of tuna salad, I think of summer’s own version of comfort food. It’s creamy, filling, and filled with fresh and bright flavors. You get hints of lime juice, crispy lettuce, and celery with every bite. And the best part? It keeps preparing to a minimum, making it the perfect throw-together meal.

But if you want to make the ultimate Mexican Tuna Salad, it’s really all about this extra ingredient – pickled jalapeño juice!

Why you’ll love this recipe

  • So healthy – It’s packed with protein, it’s low fat and low calories.
  • So flavorful! – The jalapeño juice adds a nice kick and LOTS of flavor!
  • Makes great leftovers – It lasts in the refrigerator for a couple of days.
  • Ready in 15 Minutes: Got 15 minutes? This comes together so fast!

Ensalada de atun on a large bowl with a wooden spoon and crackers on the side.

My husband said: “This is not your typical Tuna Salad! I expected to see something like the classic American Salad that consists of tuna & mayo mostly. This version is way better!

PAUL

As you know, we Mexicans, take food to a whole different level! Adding the vegetables, lettuce and jalapeños makes this atun recipe super flavorful and delicious.

Ingredients

  • Canned White Tuna in water (or your favorite canned tuna). My favorite is white albacore tuna and make sure that is packed in water (vs in oil) to save calories.  
  • Dressing – The dressing is nothing more than mayonnaise and a little bit of jalapeño juice. Some people like to add a little lime juice but know that this will make it more juicy and it will make a mess when served on tostadas.
  • Add-ins:
    • The lettuce: Use romaine or iceberg as they tend to hold better without becoming too soggy.
    • Celery for crunchiness
    • Canned mixed vegetables for texture and flavor.
  • Toppings: Avocado of course! There is nothing better than avocado right?

**Be sure to see the recipe card below for full ingredients & instructions!

The ingredients for this recipe placed in small bowls on top of a white board.
A branch graphic for posts.

How To Make Ensalada De Atun

This ensalada de tuna is easy, healthy, bright, flavorful, and will make any summer meal a breeze. Prepare this Ensalada De Atun in 15 minutes or less!

  1. Drain the tuna and place in a medium size bowl.
  2. Mix: Add the mayonnaise, mixed vegetables, celery, jalapeños and a squeeze of lime juice – (lime juice is optional). mix well.
A large bowl with the ingredients for this recipe.
  1. Fold in the lettuce – Do this after the second step so the lettuce won’t wilt when mixing the other ingredients.
  2. Season with salt and pepper to taste.
  3. Serve on a tostada or with saltines/tortilla chips on the side.
  4. Top with avocado and hot sauce
Tuna salad on a large bowl with a wooden spoon and crackers on the side.

Variations

Aside from the ingredients listed, you have a few options to play with when it comes to texture and flavor.

  • Add some nuts. Slivered almonds or chopped pecans and walnuts go great here.
  • Mix up the veggies. Add the veggies you like!
  • Make it creamier. Swap the mayo for greek yogurt or do half and half.
  • Add something sweet: hoping for some sweet and savory action? Add dried fruit like dried cranberries.

Storage Icon Graphic.

How to Store

  • Fridge – This ensalada de atun will refrigerate well in an airtight container and it will last about a three days. The lettuce may become soft but celery should still remain crunchy.
  • Freezer – This recipe does not freeze well. The mayo does not freeze or defrost well so don’t even try!
Ensalada de atun on two tostadas garnished with a slice of avocado.

How To Serve

This easy recipe is perfect for a last-minute lunch or dinner when you want something delicious and fresh! There are so many ways to serve this ensalada de atun and everyone can pick their favorite way.

Here are some ideas to inspire you:

Make a sandwich along with a layer of avocado and tomatoes. Choose a firm bread like whole wheat so that it does not become soggy fast. Plus the nuttiness will compliment the tuna flavor!

Two tuna salad sandwiches stacked on top of each other.
  • Tostadas: Atun tostadas are the classic way to eat this salad in Mexico. Top with avocados and hot sauce for an extra kick.
  • Saltines: Serving it with crackers it’s another popular way.
  • Lettuce Wraps: Skip the lettuce in the salad and use butter leaves for the wrap.
  • Use half of an avocado as a bowl. So much fun!

Serve this salad with a side of crunchy Elote Asado and a refreshing Limonada!


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Print recipe

Ensalada de atun on two tostadas garnished with a slice of avocado.

Ensalada de Atun

Servings 2 people
Ana Frias
5 from 3 votes
Prep Time 15 mins
Total Time 15 mins
Ensalada De Atun is undoubtedly a classic recipe. Canned tuna is tossed with creamy textures and dotted with crisp celery and mixed veggies. But the Mexican version has a little something extra to make it the ultimate tuna salad recipe.
2 people

Ingredients
  

  • 1 12 oz can Can white Tuna in water Or your favorite canned tuna
  • ¼ cup Mayonnaise
  • ½ cup Mixed vegetables from a can or frozen peas & carrots with green beans, etc.
  • ¼ cup Celery chopped in small chunks
  • ¼ cup Pickled jalapeños (+ 2 tablespoons of their juice) chopped in small pieces
  • 1 cup Shredded lettuce Use firm lettuce like Romaine or Iceberg
  • Kosher Salt
  • Black Pepper to taste
  • Top with avocado
  • Serve with saltines, tostadas or tortilla chips.

Instructions
 

  • Drain the tuna and place in a medium size bowl.
    1 12 oz can Can white Tuna in water
  • Add the mayonnaise, mixed vegetables, celery, jalapeños and the jalapeño juice. Mix gently until all ingredients are integrated well.
    ¼ cup Mayonnaise, ½ cup Mixed vegetables from a can or frozen, ¼ cup Celery, ¼ cup Pickled jalapeños (+ 2 tablespoons of their juice)
  • Fold in the lettuce and season with salt and pepper to taste.
    1 cup Shredded lettuce, Kosher Salt, Black Pepper to taste
  • Top with avocado and hot sauce.
    Top with avocado
  • Serve on a tostada or with saltines/tortilla chips on the side.
    Serve with saltines, tostadas or tortilla chips.

*Ana’s Notes:

How to Store
  • Fridge – This ensalada de atun will refrigerate well in an airtight container and it will last about a three days. The lettuce may become soft but celery should still remain crunchy.
  • Freezer – This recipe does not freeze well. The mayo does not freeze or defrost well so don’t even try!
The calorie count do not include toppings, tostadas or saltines. 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 2cups | Calories: 361kcal | Carbohydrates: 9g | Protein: 31g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 72mg | Sodium: 843mg | Potassium: 381mg | Fiber: 2g | Sugar: 7g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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Recipe Rating




5 Comments

  1. 5 stars
    This has become my go to summer salad! It Is light, refreshing and easy to make. I made it for my daughter-in-law and her mom for lunch, then served it as an appetizer for a neighborhood get together. I served it with Almond Sea Salt crackers. I did add some chopped fresh carrots and slivered almonds for some crunch. It is always a hit.

  2. Tuna salad?!?!? Not even close to what I’m used to. This blows away the traditional tuna salad (pretty much tuna and mayo) that I’m familiar with. Oh and BTW I won’t eat that traditional tuna salad but I will happily eat this recipe.