Mexican Tuna Salad (Ensalada de Atun)
This healthy Mexican Tuna Salad is light, refreshing, and full of crunch. It’s made with tuna, light mayo, mixed vegetables, crisp celery, and a kick of pickled jalapeños. Served over shredded lettuce, it’s perfect with saltines, tostadas, or tortilla chips for an easy, protein-packed meal.
Servings 2 people
Calories 241kcal
Ingredients
- 1 12 oz can White Tuna in water
- ¼ cup Light 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 to 3 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 optional
- Serve with saltines, tostadas or tortilla chips.
Instructions
- Drain the tuna and place in a medium size bowl.1 12 oz 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 Light Mayonnaise, ½ cup Mixed vegetables from a can or frozen, ¼ cup Celery, ¼ cup Pickled jalapeños (+ 2 to 3 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.
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!
Nutrition
Serving: 2cups | Calories: 241kcal | Carbohydrates: 11g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 60mg | Sodium: 843mg | Potassium: 375mg | Fiber: 2g | Sugar: 7g