Mexican Tuna Salad with Creamy Cilantro Dressing

Name: Mexican Tuna Salad with Creamy Cilantro Dressing
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 1/2 bunch cilantro, roughly chopped, about 1 1/2 cups; 1 jalapeño, seeded and roughly chopped; 3 garlic cloves; 3 Tbsp. lime juice, about 2 limes; 1/2 cup full-fat sour cream; 2 tsp. honey; 1/4 cup + 2 Tbsp. olive oil; Kosher salt and fresh black pepper; 1/2 head iceberg lettuce, thinly sliced, about 6 cups; 1 English cucumber, cut into matchsticks; 1/2 bunch cilantro, chopped; 4 green onions, sliced; 2 (5 oz.) cans tuna, packed in water or oil, drained and flaked; 1 (15 oz.) can garbanzo beans, drained and rinsed; 1 (2.25 oz.) can sliced back olives, drained; 1 ripe avocado, chopped; 1 cup pico de gallo, homemade or from the deli; 1/2 cup shredded cheese (see note)

posted by Katya on May 5, 2020 (updated Feb 2, 2023) 4 comments »

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Give your tuna salad a makeover with this chopped Mexican tuna salad. It’s made with iceberg lettuce, cucumbers, pico de gallo, avocado, and creamy cilantro dressing. So good and so fresh!

There’s no doubt that chopped salads are some of my favorites. I typically go with Chopped Greek Salad of some sort or a variation of this Asian Chopped Salad.

Lately, though, this chopped Mexican-style tuna salad recipe has been my go-to for quick lunches or even easy dinners. It’s a chopped salad loaded with fresh vegetables, pico de gallo, and creamy cilantro dressing.

The variety of texture, flavors, and plenty of crunch make this salad so delicious and filling too! Not to mention the creamy cilantro dressing, which ties the salad together.

Ingredients

To make this Mexican chopped tuna salad you will need the following ingredients:

Iceberg Lettuce
English Cucumber
Cilantro
Green Onions
Canned Tuna – packed in oil or water
Garbanzo Beans
Black Olives
Avocado
Pico de Gallo – homemade or from the deli
Cheese – such as Monterey, pepper jack, or cheddar (see recipe card for more suggestions)

In addition to the salad ingredients, you will also need the following ingredients for the creamy cilantro dressing: cilantro, jalapeño, garlic, lime juice, sour cream, honey, and olive oil.

Ingredient Note: You can use canned tuna packed in water or oil. I personally prefer tuna in oil as I find it more flavorful. Either way, look for sustainably caught tuna and if buying tuna in oil, always look for olive oil-packed tuna. I love Wild Planet and Genova brands.

How to Make Mexican Tuna Salad

MAKE THE DRESSING:

Start by gathering all the ingredients and tasting the jalapeno to make sure it’s not too spicy for you.
Add the cilantro, jalapeño, garlic, lime juice, sour cream, and honey to a bowl of a food processor. Season to taste with salt and fresh black pepper. Seal the lid over the top and switch the processor on. Pulse until well blended.
Keeping the food processor running, drizzle in the olive oil through the opening in the lid until the mixture is smooth and creamy.
Open the lid, taste for salt and pepper, and add more if needed.

Dressing Tip: The dressing can be made 2-3 days in advance and kept refrigerated in an airtight container.

MAKE THE SALAD:

Have all of the salad ingredients washed, drained, and chopped.
In a large salad bowl, combine the iceberg lettuce, cucumbers, cilantro, and green onions.

Add the tuna, garbanzo beans, olives, avocado, pico de gallo, and cheese. I like to leave these ingredients layered over the iceberg lettuce. I think it makes a pretty presentation. Or you can toss everything to combine.
Spoon the creamy cilantro dressing over the salad and serve immediately.

mexican chopped salad in white salad bowl

Recipe Tips

The bright flavors of this Mexican salad will make this one of your favorite things to make for a light meal. Here are some tips and tricks to help you make it delicious every single time!

Let the dressing sit: Let the dressing sit in the fridge for 30 minutes before tossing it with the salad to allow the flavors to come together
Use best-quality tuna: Use albacore tuna since it’s high-quality and don’t forget to drain the oil or water from the can of tuna before adding it to the salad.
Assemble right before serving: Assemble the salad right before you plan on serving it to keep it as fresh as possible.

Variations

This Mexican tuna salad recipe can easily be adjusted based on your tastes and preferences. Here are some options to get you started.

Dressing: Substitute avocados or whole milk Greek yogurt for sour cream. Use parsley instead of cilantro for the dressing.
Salad: Try using romaine lettuce for the iceberg lettuce. Add other fresh herbs like oregano, thyme, or parsley.
Toppings: Use pinto or black beans for the garbanzo beans. Leave out the shredded cheese if you’d like a dairy-free option. Add sliced red bell pepper or fresh corn. Top with crushed tortilla chips for more texture.

How to Serve

Serve this delicious salad as a light meal for lunch or dinner any night of the week. It has fresh vegetables, and chopped lettuce, and tuna fish is a good source of protein.

Side Dish: Serve alongside Mexican Beans and Rice, Coconut Lime Rice, or Baked Potato Fries with Avocado Dip.
Soups: Serve as a side salad with veggie-type soups, such as Potato Corn Chowder, San Marzano Tomato Soup, or Sweet Potato Black Bean Chili.
Bread or Sandwich: Pair with Sourdough Garlic Bread, Gluten Free Cheese Bread, or Hummus Veggie Sandwich.

Storing Tips

Refrigerate: Keep any leftover salad in an airtight container or covered in plastic wrap in the refrigerator for up to a few days. The avocado will turn brown and the lettuce will begin to soften the longer the salad sits.

To Make Ahead: You can meal prep different components of this easy tuna salad up to 3 days in advance. Simply store the salad, avocado, and dressing separately and combine them together right before serving.

FAQs

Is Mexican Tuna Salad spicy?

Even though the dressing contains jalapenos, the dressing is not spicy but more of has a zing to it. Also, keep in mind that jalapenos all have different levels of spiciness. You may want to buy a couple at the store and then taste them to make sure they are at a level of heat you like before adding them to the dressing.

Do I have to use tuna in this Mexican salad?

Canned tuna is a nutritious lean protein that pairs wonderfully with this salad, but no, you don’t need to use it if you prefer something else. Instead, you can substitute canned chicken or shredded roasted chicken or leave it out altogether.

What kind of salsa should I use for a topping?

A little salsa like pico de gallo is an excellent topping for this Mexican salad. You can either buy it from the grocery store or make a small bowl yourself at home using fresh tomatoes, jalapenos, red onion, garlic, cilantro, lime juice, salt, and black pepper.

More Tuna Salad Recipes

Originally published September 2014.

4 comments on “Mexican Tuna Salad with Creamy Cilantro Dressing”

Hilarie — October 21, 2014 @ 11:21 AM Reply

This recipe looks really good! Living in Texas we have all the fresh produce on hand in our house. We always have the canned goods in the pantry. I can’t wait to try this!
- Katya — October 21, 2014 @ 7:43 PM Reply
  
  Hilarie: Lucky you! That you still have access to fresh produce. We’re in pumpkin season now. Let me know how you like the salad if you try it.
Joanne — September 24, 2014 @ 11:26 PM Reply

Can you pull me back on the salad bandwagon with you? No, really. I need it. And this just looks so good.
- Katya — September 25, 2014 @ 1:52 PM Reply
  
  Who knows how long it will last Jaonne! I’m just going with the flow for now 🙂 next week may be a diff story !