Mexican Tuna Salad

Name: Mexican Tuna Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 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

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This easy recipe for Mexican tuna salad takes one of your favorite lunches and adds a little spice! It’s the perfect way to jazz up your lunch.

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why we love this recipe
here’s how you make this recipe
recipe FAQ
could you leave us some stars?
Mexican Tuna Salad

why we love this recipe

One of my favorite things to do in the kitchen is to take an old favorite and to shake it up a little. And tuna salad is one thing I love to mess around with (looking at YOU, mustard tuna salad!).

In this case, we are taking your standard garden variety tuna salad — tuna, mayo, celery — and replacing it with ingredients usually found in a taco salad.

So instead of mayo we use sour cream laced with a little cumin. Instead of celery we use salsa and chopped cucumber.

All this sits on a bed of chopped iceberg lettuce. And instead of sandwich bread — warm tortillas!

here’s how you make this recipe

Heat your oven to 350. Wrap 4 flour tortillas (I usually get the six-inch ones) in foil and heat them up in oven to 10 minutes.

While the tortillas are warming up, flake a drained twelve ounce can of tuna into small pieces (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 a half cup each of corn kernels and cucumbers.

Combine a half cup of salsa, a third of a cup of sour cream and a half teaspoon of cumin in a separate bowl. Gently stir the salsa mixture into the tuna mixture.

Scatter about a half cup or so of shredded lettuce on plates. Mound some tuna salad on lettuce, top with dollop of sour cream. Serve with those warm tortillas.

I fold them into cute little napkin shapes and then let folks scoop the salad into them as they go along.

recipe FAQ

Can I use corn tortillas instead of flour?

You can…remember that they are a little more rustic and chewy (but they are still fabulous!). And sometimes when I have all the makings for this salad but am clean out of tortillas, I will crush up some tortilla chips and sprinkle them on top. YUM.

How do I make this less (or more!) spicy?

It’s all about the salsa! I’m a spice wimp so I use mild salsa for this recipe, but if you want to turn up the heat, use regular or spicy salsa.

Can I use frozen corn?

This is of course the BEST with fresh corn (I cut it off the cob and use it raw) but if you are making it in non-fresh-corn season, you can sub in thawed frozen corn and it will be almost as scrumptious!

Have a question I didn’t cover?

Pop your question in the comments section below and I will answer pronto!

Half tuna sandwich, half taco, all delicious and fun. And ready in less time than it takes to eat it!

So the next time you get a hankering for tuna salad, try spicing it up a little. Lunchtime may never be the same!

could you leave us some stars?

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers. 🥰