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Home » Quick Mexican Tuna Salad {GF, DF}

Quick Mexican Tuna Salad {GF, DF}

Last Updated on April 19, 2019 By Vicky 41 Comments

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Mexican Tuna Salad! Skip the heavy mayo and make this tuna salad with avocado instead. 10 ingredients and tons of flavor. A perfect quick lunch or weeknight dinner. Gluten Free and Dairy Free. Ready in 20 mins with 30g of protein per serving! A perfect low carb Cinco de Mayo recipe! 

……………Click here to Pin this recipe for later……………….. 

Mexican Tuna Salad served in avocado boats

Tuna salad – love it or hate it? I personally love it and love having canned tuna on hand to make a quick and simple lunch or light dinner recipe. It’s just sooooo easy. You don’t need to do much of anything but you can still easily feed yourself something delicious. Sometimes it’s literally all that I’m craving. Out of everything that I could have for lunch, sometimes my taste buds  just call for canned tuna. It’s reliable, it’s consistent, it’s easy to work with.

Canned tuna always makes for a hearty and filling lunch, if you as me. And normally I could just be convinced to mix canned tuna with mayo and eat that on a rice cracker with some thinly sliced tomatoes and freshly cracked black pepper + sea salt on top.

This time around though, I didn’t want the same old boring mayo heavy tuna salad. I wanted to create a lightened up, reinvigorated tuna salad. A tuna salad with lots of life and vibrancy.

Cue Bumble Bee® Solid White Albacore which has been my tuna of choice for years. I mean we might be going back to middle school here. My traditional Russian family did not exactly stock canned tuna in the pantry. So it was my childhood (and still best) friend A, who introduced me to this protein packed product. We would either buy tuna subs or make tuna and mayo sandwiches at her house.

But tuna mayo is boring nowadays. Right? A dated recipe.

Ingredients for my Mexican Tuna Salad

I wanted something new. Something fresh, zesty, with a kick.

Hello Mexican tuna salad. The star ingredient here is, you guessed it Bumble Bee® Solid White Albacore (in water) packed full of lean protein, healthy fat and important vitamins and minerals and made with wild caught Albacore. To learn more about Bumble Bee tuna head here.

Mexican Tuna Salad ingredients mixed together in a bowl

My go to classic Mexican themed ingredients included red pepper, black beans, lime, avocado, cilantro, red onions, jalapeno, and cumin, paprika and olive oil for seasoning.

Can you taste the flavor already? If you like your food spicy throw in a full jalapeno, I was certainly tempted to, but decided to hold back this time.

Everything in this recipe gets cubed, diced, chopped, mixed, stirred and thrown all together. No cooking necessary. Only one bowl and one cutting board needed. No fancy equipment and minimal clean up. You can easily make this in the tiniest of kitchen or even if there is an absence of a kitchen. Camping situation for example?  An added bonus is that none of the ingredients need to be refrigerated, so this can easily be made on the go, if you’re at the beach or hosting a picnic in the wilderness?

Basically you can make this Mexican tuna salad just about anywhere, is all I’m trying to say!

The final result is a super flavorful Mexican tuna salad which you can serve right in the hollowed out avocado shells themselves – come on it’s more fun that way. Those spices, that crunch, that smooth avocado, with the hearty tuna. Everything just blends together. The different textures with the contrasting flavors.

Bring with you to work for lunch or just eat as a simple no cook dinner. This dish comes together in 20 minutes and is the perfectly medley of flavors with high protein, low fat canned tuna.

So toss that tuna mayo sad sandwich aside and make this bright, vibrant and colorful feel good nutritious Mexican tuna salad instead. A perfect quick Cinco de Mayo recipe. Please share you favorite tuna salad recipes in the comments below!

For more Cinco de Mayo recipe ideas check out:

Vegan Butternut Squash Tacos with Chipotle Black Beans {GF} –> {Pin it for later}

Vegan Taquitos with Lentils, Squash, Arugula and Avocado Cream {GF} –> {Pin it for later}

Mexican Spicy Slow Cooker Pineapple Chicken {GF, DF} –> {Pin it for later}

Mexican Turkey Taco Lettuce Wraps {GF, DF} 

Seven Layer Dip {GF}  

Vegetarian Breakfast Scrambled Egg Quesadillas {GF, DF}

Chorizo Breakfast Skillet {GF, DF}

Vegan Taco Meat Spaghetti Squash Bowls with Avocado Mayoo {GF, DF}

Pulled Pork and Eggs Breakfast Skilet {GF, DF}

or if you’re just craving another fish based recipe be sure to check out my Asian noodle bowls with sesame fish. 

Mexican Tuna salad served in avocado shells

 

How to make Mexican tuna salad with avocado

4.64 from 11 votes
Mexican-Tuna-Salad
Print
Mexican Tuna Salad with Avocado {GF, DF}
Prep Time
20 mins
Total Time
20 mins
 
Skip the heavy mayo and make lightened up Mexican tuna salad with avocado and veggies instead. 10 ingredients and tons of flavor. A perfect quick lunch or weeknight dinner. Gluten Free and Dairy Free
Course: Lunch
Cuisine: American, dairy-free, gluten free, Healthy
Servings: 4
Calories: 470 kcal
Author: Vicky Berman
Ingredients
  • 1 tablespoon lime juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon paprika
  • 12 ounces Bumble Bee® Solid White Albacore Tuna
  • 1/2 cup diced red pepper 1/2 red pepper
  • 15 ounce can black beans rinsed and drained
  • 1/2 teaspoon cumin
  • 1 lime zested
  • 2 avocados cubed
  • 1/2 - 1 cup cilantro chopped
  • 1/4 - 1/2 small red onion diced
  • 1 - 2 teaspoons chopped jalapeno
  • 1 teaspoon salt
Instructions
  1. In a small bowl combine lime juice, olive oil and paprika. Mix until smooth.
  2. In large bowl combine remaining ingredients and mix.
  3. Top with dressing.
Nutrition Facts
Mexican Tuna Salad with Avocado {GF, DF}
Amount Per Serving
Calories 470 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 1299mg56%
Potassium 1047mg30%
Carbohydrates 29g10%
Fiber 15g63%
Sugar 1g1%
Protein 33g66%
Vitamin A 920IU18%
Vitamin C 42.7mg52%
Calcium 66mg7%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Comments

  1. Rebecca @ Strength and Sunshine says

    February 25, 2016 at 5:53 pm

    I could eat these for dinner every night! Canned fish is a life savor 😉

    Reply
    • Vicky says

      February 29, 2016 at 10:17 am

      Right?! Makes for such easy last minute meal prep!

      Reply
  2. jacqueline | i sugar coat it! says

    February 26, 2016 at 11:09 am

    5 stars
    Now this is my kind of dinner and serious party food! This is on the list for our next Mexican night.

    Reply
    • Vicky says

      February 29, 2016 at 10:17 am

      Thanks! Definitely perfect for a Mexican themed night!

      Reply
  3. peter @feedyoursoultoo says

    February 26, 2016 at 12:57 pm

    I am a huge Mexican fan so I am loving your spin.

    Reply
    • Vicky says

      February 29, 2016 at 10:18 am

      Thanks!

      Reply
  4. Neli @ Delicious Meets Healthy says

    February 26, 2016 at 1:35 pm

    I love avocado and I must alays looking for new recipes for inspiration. This one looks amazing! Can’t wait to try it!

    Reply
    • Vicky says

      February 29, 2016 at 10:18 am

      Thanks!

      Reply
  5. Sarah says

    February 26, 2016 at 3:37 pm

    5 stars
    I just made something similar on my site, but love the Mexican flavors you added to yours! I’m drooling!!

    Reply
    • Vicky says

      February 29, 2016 at 10:18 am

      Your 5 minute tuna salad sounds delicious too — and even quicker to make!

      Reply
  6. Dini @ The Flavor Bender says

    February 26, 2016 at 4:47 pm

    I love Bumblebee Tuna and I love Tuna salad! I definitely need to try your version – love mexican flavours so I know my entire family would love this twist!

    Reply
    • Vicky says

      February 29, 2016 at 10:19 am

      If they love Mexican flavors this tuna dish is definitely for them!

      Reply
  7. Natasha @ Salt & Lavender says

    February 27, 2016 at 5:43 pm

    5 stars
    This looks so tasty! I’m always on the lookout for new things to do with tuna. And you can’t go wrong with avocado. Pinning!

    Reply
    • Vicky says

      February 29, 2016 at 10:19 am

      Definitely can never go wrong with avocado! Thanks for pinning!

      Reply
  8. ally says

    March 2, 2016 at 1:24 pm

    5 stars
    This recipe’s going in my big YUM vault! Thank you!

    Reply
    • Vicky says

      March 2, 2016 at 8:46 pm

      Thanks so much!

      Reply
  9. Megan @ MegUnprocessed.com says

    March 3, 2016 at 6:53 pm

    Avocados go good with everything!

    Reply
    • Vicky says

      March 6, 2016 at 9:38 am

      Completely agree!

      Reply
  10. susan / the wimpy vegetarian says

    March 3, 2016 at 11:55 pm

    If it has avocado and black beans, I’m in. The tuna is a huge bonus!

    Reply
    • Vicky says

      March 6, 2016 at 9:39 am

      Haha yay!

      Reply
  11. Ashley - Baker by Nature says

    March 4, 2016 at 7:14 am

    Adding this to my lunch menu soon – looks so yummy!

    Reply
    • Vicky says

      March 6, 2016 at 9:39 am

      Thanks! Enjoy!

      Reply
  12. Danielle says

    May 28, 2016 at 5:49 pm

    Will this keep for a few days? I’m hesitant w/ any recipe with avocados because they browns so quickly. I am looking for a recipe I can make in bulk and eat for the week at work.

    Reply
    • Vicky says

      May 29, 2016 at 8:07 am

      In that case I think the best thing to do is add in a little bit of avocado daily. So make and mix everything together without the avocado and just chop up the avocado in the mornings.

      Reply
  13. Pat says

    October 15, 2016 at 3:16 pm

    I’ve looked everywhere and can’t seem to find one item – what exactly is a tuna shell?

    Reply
    • Vicky says

      October 18, 2016 at 5:36 pm

      I apologize – that is a typo! It should say avocado shell — meaning the outside peel of the avocado!

      Reply
  14. Teresa says

    October 17, 2016 at 1:17 pm

    Delicious!!! I added some garlic and a bit more salt because I’m a salt fiend, but it was delicious before and after the slight change. Thank you for sharing!

    Reply
    • Vicky says

      November 1, 2016 at 9:12 am

      Haha I am a salt fiend too and always need a good shake of the salt shaker into my meals!

      Reply
  15. Julia says

    May 9, 2017 at 11:05 am

    I have a love-hate relationship with canned tuna… I like tuna salad in sandwiches purchased from deli but not made at home. If I am in the mood for a similar salad I usually use canned salmon. I bet these avocado boats would be just perfect if I used canned salmon instead of tuna

    Reply
    • Vicky says

      May 13, 2017 at 12:49 pm

      Yes you could totally use canned salmon instead! I am not normally a huge fan of canned tuna and don’t eat it too often but every now and then it really hits the spot!

      Reply
  16. Michelle Frank | Flipped-Out Food says

    May 9, 2017 at 11:19 am

    Yep, nothing better than to reach into the pantry and turn a humble can into something like THIS. Boring old tuna salad will never do though. Your kicked-up tuna salad looks and sounds amazing, and I love the idea of serving it in the hollowed-out avocado peel. How fun!

    Reply
    • Vicky says

      May 13, 2017 at 12:50 pm

      No more boring tuna salads! : ))

      Reply
  17. Geoff says

    August 15, 2018 at 5:24 pm

    Is this something that can be made ahead and refrigerated? This sounds like a great option for lunches at work but it would be kind of a hassle to make at the office.

    Reply
    • Vicky says

      August 20, 2018 at 11:01 am

      Yes you can definitely make this ahead, just add in the avocado the day of or right before eating so it does not brown.

      Reply
  18. Allison Pearson says

    January 30, 2020 at 5:58 am

    Black beans are not paleo they are legumes

    Reply
    • Vicky says

      February 4, 2020 at 9:48 am

      This recipe is not labeled as a paleo recipe, nor do I mention the word paleo anywhere in the recipe.

      Reply
  19. Ella says

    February 26, 2020 at 7:00 am

    5 stars
    Delicious! Prepped it for my lunches and it lasted 3 days, I think the lime juice prevented the avocados from turning brown. Super tasty and good for the gut! I will be making this again 🙂

    Reply
    • Vicky says

      March 30, 2020 at 12:16 pm

      Thanks!

      Reply

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About Avocado Pesto

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