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Atun a la Mexicana Tuna Recipe Post
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5 from 1 vote

Tuna a la Mexicana Recipe

Tuna a la Mexicana is a tuna salad. Made Mexican style, it uses canned tuna, tomato, onion, and fresh spicy pepper of your choosing. Sprinkle with lime and your next meal is ready for lunch or dinner. Full post shares two methods of prep!
Prep Time10 minutes
Total Time10 minutes
Course: Dinner, Lunch
Cuisine: Mexican
Diet: Gluten Free, Low Calorie, Low Fat
Keyword: Atun, atun caliente, mexican tuna salad, tuna a la Mexicana, tuna a la Mexicana recipe
Servings: 2 people
Calories: 18kcal
Author: Erika Garibay - LQC Recipes

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

Serving: 0.75cup | Calories: 18kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 3mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 192IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 0.2mg