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Mexican tuna salad lettuce wraps pn a plate served with corn chips.

Easy Mexican Tuna Salad

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 6
  • Category: Salad, dip
  • Method: Salad
  • Cuisine: Mexican inspired


This Mexican tuna salad is super easy to make and perfect to meal prep! It’s high protein, packed with veggies and made with greek yoghurt.


  • 425g / 15 oz canned tuna, drained
  • 1 can corn kernels, rinsed
  • 1 can black beans, rinsed
  • 2 tomatoes, diced
  • 1/2 red onion, diced
  • 1/3 cup minced coriander
  • 1 cup plain Greek yoghurt
  • 3 tablespoons fresh lime juice
  • 1 teaspoon garlic powder
  • Salt + pepper, to taste



  1. Start by dicing the red onion and tomatoes. Mince the coriander (cilantro). Open the can of tuna and drain the water.
  2. In a small bowl, stir together the dressing ingredients: Greek yogurt, lime juice, salt and pepper until combined.
  3. In a large bowl, add the drained tuna, corn, black beans, onion, tomatoes, coriander (cilantro).
  4. Pour over the yoghurt sauce and gently mix until well combined.
  5. Serve the tuna salad with lettuce and tortilla chips right away or transfer the tuna salad into containers and store in the refrigerator until you’re ready to eat.


  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Add a jalapeño for a spicy kick.*

Keywords: Mexican, tuna, salad, corn, black beans