Description
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.
Ingredients
Scale
- 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
Instructions
- Start by dicing the red onion and tomatoes. Mince the coriander (cilantro). Open the can of tuna and drain the water.
- In a small bowl, stir together the dressing ingredients: Greek yogurt, lime juice, salt and pepper until combined.
- In a large bowl, add the drained tuna, corn, black beans, onion, tomatoes, coriander (cilantro).
- Pour over the yoghurt sauce and gently mix until well combined.
- 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.
Notes
- 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