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Mexican tuna salad plated with tortilla chips and lettuce leaves

Mexican Tuna Salad

Mexican Tuna Salad spices up a classic, for a high-protein lunch or snack. Tomatoes, avocado, taco sauce, sour cream and lime juice help make this salad a hit.
Course Lunch
Cuisine Mexican
Prep Time 15 minutes
Servings 4
Calories 258kcal


  • 12.8 oz Albacore (white) tuna Use two, 6.4 ounce pouches
  • 1 small avocado chopped
  • 1 small tomato chopped
  • 3 tbsp mayonnaise
  • 2 tbsp taco sauce
  • 1 tbsp sour cream
  • 4 pickled jalapeño slices finely chopped
  • 2 tsp lemon juice
  • 2 tsp lime juice
  • 1 tbsp chopped cilantro optional


  • In a small bowl, whisk together the mayonnaise, sour cream, taco sauce, lemon and lime juices and salt until smooth. Add the finely chopped jalapeño pepper and stir until combined.
  • In a larger bowl, add the tuna and use a fork to break it up. Add the chopped avocado and tomato. Add the mayonnaise and taco sauce dressing and stir until well combined.
  • This salad can be stored in an air-tight container in the refrigerator for up to 2 days. I do not recommend freezing this recipe. 


Calories: 258kcal | Carbohydrates: 6g | Protein: 22g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 367mg | Potassium: 309mg | Fiber: 4g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg