This Tuna a la Mexicana is a tuna salad. Mexican style tuna (atun in spanish) is made in different ways, but this version uses weekly staple ingredients: tomato, jalapeno (or serrano), and onion. Prepared in only 10 minutes whether you decide to enjoy it warmed on the stove, or cold.
You’ll enjoy this take on tuna. Its fresh taste, veggie crunch, and tang from the gentle squeeze of lime make it special.
What Is Tuna a la Mexicana
It’s made from tuna, onion, fresh pepper, and tomato. A la Mexicana refers to the green, white and red combination of these ingredients frequented in cooking.
You should try it when you’re in the mood for a variation of tuna without mayonnaise. It’s simple to make, nutritious and I’ll share two different methods of preparation.
Making this for lunch or a light dinner is good for easy meal planning. Especially if there’s some fresh rice, bed of mixed green salad, or fresh nopales on the side.
Ingredients In Mexican Style Tuna
Ingredient Quick List: tuna, onion, tomato, serrano, lime, and salt.
- 1 canned tuna of choice
- 1/4 cup tomato, small chopped
- 1/4 cup onion, small chopped
- 1 tablespoon serrano or jalapeno, minced
- 1/2 lime, juiced
Ingredient Notes / Variations
- Tuna – canned tuna of your choice can be used in making this recipe. It’s always recommended to chill your tuna before but it you don’t mind room temperature tuna, please skip chilling the tuna.
Pro Tip: Water packed tuna when making cold tuna fish a la Mexicana chills faster. Drain it well, this way it flakes up! It’s really just a matter of preference. Tuna in oil is my go to for preparing the warmed version of this tuna recipe.
- Onion, tomato, and fresh green spicy pepper – The frequency of these ingredients on hand is real in my household. If you normally stock these ingredients you many even have them already diced up for an even easier prep of this lunch time favorite.
Note: If no fresh pepper is available, pickled jalapeno or yellow peppers on the side to bite into complement it well. It’s up to you to slice them.
- Lime – This salad contains lime, half for this size recipe to be exact. It’s meant to drizzle and work into, not to douse in lime like ceviche. Adding too much lime will make it wet. This is your heads up!
- Avocado – Optional but highly recommended if it’s in season. It gives you the texture and flavor you love! Hass Avocado por vida.
- Here’s my favorite guacamole recipe just incase you gotta try it.
Step-By-Step Instructions
To make the Tuna a La Mexicana cold salad
- Prep all ingredients, chopping tomato, onion, mincing serrano, and halving the lime.
- Placed drained tuna in a small bowl, and break it up for a few minutes until it flakes.
- Add all diced ingredients to the bowl of tuna, sprinkle with half of lime and salt to taste. Mix well to combine and serve.
And steps to make warm sauteed version
First saute all veggies in 1 tsp oil until translucent (about 5 minutes) on medium heat.
Add drained and flaked tuna to pan and stir it into saute mixture. Warm for 2 minutes then transfer onto plate.
A printer-friendly recipe card with instructions is available at the bottom of this post.
Erika’s Favorite: Serve over rice and sprinkle with lime and spicy salsa ranchera. A perfectly light and nutritious meal.
Foods To Eat With [Tuna a La Mexicana]
Need ideas for what to serve with this tuna, here are a few favorite combinations.
- Scooped tuna with sliced avocado and homemade tortilla chips.
- Spoonfuls of tuna on sliced cold cucumber rounds.
- Warmed Tuna a La Mexicana with arroz blanco and side salad.
- Cold tuna, pickled jalapenos, saltine crackers and an agua fresca.
As an appetizer, serve with crackers, sliced cucumber, and canned smoke oysters with cute little sandwich picks. Don’t forget your favorite hot bottled sauce or a fresh salsa.
Ways To Flip Leftover [Tuna / Atun]
Try these recipes with any remaining tuna or veggies, and use it all up!
Pro Tips / Receta Notes
Recipe yield: 1.5 cups Mexican Style Tuna Salad.
Storage: Place in food safe storage and refrigerate. This cold tuna salad is best tasting when fresh. Eat leftovers within 2-3 days.
Tell a friend!
Please star rate this LatinasQueComen Tuna A La Mexicana. Your stars and shares help us reach Comida-Makers. Thank you!
Follow LatinasQueComen
Tuna a la Mexicana Recipe
DESCRIPTION
Equipment
- Bowl
- Chopping board
- Knife
- Small saute pan (if making warm style tuna)
Ingredients
- 1 canned tuna of choice oil or water packed, and well drained
- 1/4 cup onion small chopped
- 1/2 lime juiced
- 1 serrano or jalapeno 1 tablespoon, minced
- 1/4 cup tomato small chopped
Instructions
To make the healthy tuna salad a la Mexicana
- Prep all ingredients, chopping tomato, onion, mincing serrano, and halving the lime.
- Placed drained tuna in a small bowl, and break it up for a few minutes until it flakes.
- Add all diced ingredients to the bowl of tuna, sprinkle with half of lime and salt to taste. Mix well to combine and serve.
Notes
- Recipe yield: 1.5 cups Mexican Style Tuna Salad
- Storage: Place in food safe storage and refrigerate. This cold tuna salad is best tasting when fresh. Eat leftovers within 2-3 days.
For steps to make warm tuna using the same ingredients, more tips, and ways to eat, visit the full post on LatinasQueComen.com. Search for Tuna A La Mexicana and eat good!
Nutrition
Equipment
- Bowl
- Chopping board
- Knife
- Small saute pan (if making warm style tuna)
More LQC Salad Recipes
Try these too! They were created with the same amount of love.