Mexican Tuna Salad

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Mexican tuna salad made with tomato, jalapeño, red onion, cilantro, and avocado in a creamy dressing with pickled jalapeño brine. Ready in 15 minutes.

Prep Time15

Total Time15

Course: Dinner, Lunch, Main

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

Author: Isabel Orozco-Moore

Ingredients

2 (5-ounce) cans albacore white tuna in water, drained
1 Roma tomato, seeds and pulp removed, finely diced
1 jalapeño, stemmed, seeded, and, finely diced
¼ cup finely diced red onion
¼ cup chopped cilantro
¼ cup mayonnaise (full-fat or light)
¼ cup sour cream (full-fat or light)
¼ cup Mexican crema
1 tablespoon lime juice (about ½ a lime)
2 tablespoons pickled jalapeño brine
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 large ripe avocado, peeled, pitted, and diced

Instructions

In a large bowl, add the drained tuna and gently flake it with a fork. Add the tomato, jalapeño, red onion, and cilantro.
In a small bowl, whisk together the mayo, sour cream, Mexican crema, lime juice, pickled jalapeño brine, salt, and black pepper.
Pour the dressing into the large bowl and toss until everything is well coated. Gently fold in the diced avocados.
Serve immediately with crackers, tortilla chips, tostadas, or lettuce cups.

Notes

Storage. Keep it in an airtight container in the fridge. It's safe for up to 4 days, but it's best within 2 because the tomato releases water and the avocado browns. Press plastic wrap onto the surface before sealing to slow the browning.
Drain the tuna well. Pour it into a sieve and let it sit while you chop the vegetables. If it's wet going in, the salad will be watery.
The tomato seeds and pulp. Scooping them out is what keeps the dressing creamy instead of thin. Roma holds up better here than a beefsteak or vine tomato.
Pickled jalapeño brine. Just the liquid from a jar of pickled jalapeños. Chop up a few of the actual jalapeños and add those too if you want more heat.

Nutrition