Name: Mexican Tuna Salad with Corn Recipe
Ingredients: Canned Tuna: 2 cans (5-6 ounces each / approx. 140-170g each) tuna, packed in water or oil, drained very well. (Using tuna packed in water is slightly lighter, while oil-packed offers a richer flavor and texture. Albacore or chunk light both work well.); Corn: 1 can (15 ounces / approx. 425g) sweet corn, drained, OR 1 ½ cups fresh or frozen (thawed) corn kernels. (Grilled corn adds a lovely smoky dimension if you have it!); Red Onion: ½ cup finely diced red onion (about ½ small red onion). (Soaking the diced onion in cold water for 10 minutes can mellow its sharp bite if desired).; Jalapeño: 1 medium jalapeño, finely minced. (Remove seeds and membranes for less heat; leave some in for a spicier kick. Adjust amount to your preference).; Cilantro: ½ cup chopped fresh cilantro, leaves and tender stems. (This is crucial for the authentic Mexican flavor – don’t skimp!); Mayonnaise: ½ cup good quality mayonnaise. (You can substitute part or all with plain Greek yogurt for a lighter, tangier version, or even mashed avocado for a dairy-free, creamy alternative).; Lime Juice: ¼ cup freshly squeezed lime juice (about 1-2 juicy limes). (Fresh is non-negotiable here for the best flavor).; Seasonings: ½ teaspoon ground cumin; ¼ teaspoon chili powder (adjust to taste, Ancho or Chipotle chili powder adds depth); ¼ teaspoon garlic powder (optional, but adds a nice background note); Salt: ½ teaspoon kosher salt, or to taste; Black Pepper: ¼ teaspoon freshly ground black pepper, or to taste; Optional Add-ins: Bell Pepper: ½ cup finely diced red or orange bell pepper for extra crunch and sweetness.; Black Beans: ½ cup canned black beans, rinsed and drained, for added protein and fiber.; Avocado: 1 small avocado, diced (add just before serving to prevent browning).; Cotija Cheese: Crumbled cotija cheese for a salty, tangy finish (add just before serving).; Hot Sauce: A few dashes of your favorite Mexican hot sauce for extra heat.

Ingredients

Scale

Canned Tuna: 2 cans (5-6 ounces each / approx. 140-170g each) tuna, packed in water or oil, drained very well. (Using tuna packed in water is slightly lighter, while oil-packed offers a richer flavor and texture. Albacore or chunk light both work well.)

Corn: 1 can (15 ounces / approx. 425g) sweet corn, drained, OR 1 ½ cups fresh or frozen (thawed) corn kernels. (Grilled corn adds a lovely smoky dimension if you have it!)

Red Onion: ½ cup finely diced red onion (about ½ small red onion). (Soaking the diced onion in cold water for 10 minutes can mellow its sharp bite if desired).

Jalapeño: 1 medium jalapeño, finely minced. (Remove seeds and membranes for less heat; leave some in for a spicier kick. Adjust amount to your preference).

Cilantro: ½ cup chopped fresh cilantro, leaves and tender stems. (This is crucial for the authentic Mexican flavor – don’t skimp!)

Mayonnaise: ½ cup good quality mayonnaise. (You can substitute part or all with plain Greek yogurt for a lighter, tangier version, or even mashed avocado for a dairy-free, creamy alternative).

Lime Juice: ¼ cup freshly squeezed lime juice (about 1-2 juicy limes). (Fresh is non-negotiable here for the best flavor).

Seasonings:
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder (adjust to taste, Ancho or Chipotle chili powder adds depth)
- ¼ teaspoon garlic powder (optional, but adds a nice background note)
- Salt: ½ teaspoon kosher salt, or to taste
- Black Pepper: ¼ teaspoon freshly ground black pepper, or to taste

Optional Add-ins:
- Bell Pepper: ½ cup finely diced red or orange bell pepper for extra crunch and sweetness.
- Black Beans: ½ cup canned black beans, rinsed and drained, for added protein and fiber.
- Avocado: 1 small avocado, diced (add just before serving to prevent browning).
- Cotija Cheese: Crumbled cotija cheese for a salty, tangy finish (add just before serving).
- Hot Sauce: A few dashes of your favorite Mexican hot sauce for extra heat.

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Instructions

Prepare the Tuna: Open the cans of tuna and drain them thoroughly. Press out as much liquid as possible using the back of a fork or a can lid. Transfer the drained tuna to a medium-sized mixing bowl. Use a fork to gently flake the tuna into smaller pieces, but avoid mashing it into a paste – you want some texture.

Prepare the Vegetables and Herbs: Finely dice the red onion. Mince the jalapeño (remembering to adjust seeds/membranes for heat level). Chop the fresh cilantro. If using bell pepper, dice it finely. If using canned corn or black beans, ensure they are well-drained and rinsed.

Combine Salad Ingredients: Add the drained corn, diced red onion, minced jalapeño, chopped cilantro, and any optional diced bell pepper or black beans to the bowl with the flaked tuna. Gently toss these ingredients together to distribute them evenly.

Make the Dressing: In a separate small bowl, combine the mayonnaise (or Greek yogurt/mashed avocado), freshly squeezed lime juice, ground cumin, chili powder, optional garlic powder, salt, and freshly ground black pepper. Whisk these ingredients together until smooth and well combined. Taste the dressing and adjust seasonings if needed – more lime for zest, more salt, more chili powder for warmth, etc.

Combine Dressing and Salad: Pour the prepared dressing over the tuna and vegetable mixture in the larger bowl. Using a rubber spatula or spoon, gently fold everything together until the tuna and vegetables are evenly coated with the dressing. Be careful not to overmix, as this can make the tuna mushy.

Taste and Adjust: Give the salad a final taste. Does it need more salt? More lime juice? A little more heat (add more minced jalapeño or a dash of hot sauce)? Adjust accordingly to suit your preferences perfectly.

Chill (Optional but Recommended): For the best flavor, cover the bowl tightly with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 15-30 minutes. This allows the flavors to meld together beautifully.

Serve: Just before serving, gently stir in any diced avocado or crumbled cotija cheese if using. Serve chilled using your preferred method (see “How to Serve” section below).

Nutrition

Serving Size: one normal portion
Calories: 280-380
Fat: 15-25g
Carbohydrates: 10-15g
Fiber: 2-4g
Protein: 20-30g