Mexican Tuna Salad

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 tacos 1x
  • Category: Lunch
  • Method: Oven
  • Cuisine: Mexican


This easy recipe for Mexican tuna salad takes one of your favorite lunches and adds a little spice!  


  • 4 flour tortillas
  • 1 12 oz can tuna, drained
  • 1/2 cup corn kernels
  • 1/2 cucumber, chopped
  • 1/2 cup salsa
  • 1/3 cup light sour cream, extra for garnish
  • 1/2 teaspooon cumin
  • 2 cups shredded iceburg lettuce


  1. Heat oven to 350. Wrap tortillas in foil and heat in oven to 10 minutes.
  2. Meanwhile, flake tuna (this is best done with your hands. Seriously. Do it this way and you will never try it with a fork again. It’s just so much more efficient.) Mix in corn and cucumbers.
  3. Combine salsa, sour cream and cumin in a separate bowl. Gently stir salsa mixture into tuna mixture.
  4. Scatter lettuce on plates. Mound tuna salad on lettuce, top with dollop of sour cream. Serve with warm tortillas.