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.

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)

Description

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!

Ingredients

Units Scale

Creamy Cilantro Dressing

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

Salad

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)

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Instructions

Creamy Cilantro Dressing

In a bowl of a food processor, combine the cilantro, jalapeño, garlic, lime juice, sour cream, and honey. Season with salt and pepper, to taste. Pulse until well blended.
While the food processor is running, add olive oil in a slow steady stream.

Salad

Add the iceberg lettuce, cucumbers, cilantro, and green onions to a large salad bowl. Toss with a pair of tongs to combine.
Add tuna, garbanzo beans, olives, avocado, pico de gallo, and cheese. You can either toss to combine or leave layered. Spoon some of the dressing over the salad and serve immediately.

Notes

Pico de Gallo: I made a quick version of my homemade pico by simply tossing halved grape tomatoes with red onions, cilantro, and fresh lime juice. You can also pick up pico de gallo from the supermarket deli. Just make sure it’s fresh.
Cheese: I’ve made this salad with a variety of different cheeses: Monterey cheese, pepper jack, sharp cheddar, Cotija, and feta. They all taste great. Feel free to add more cheese if you like.

Nutrition

Serving Size: 1/6 salad
Calories: 416
Sugar: 5 g
Sodium: 586.8 mg
Fat: 28.8 g
Carbohydrates: 20.9 g
Protein: 21.9 g
Cholesterol: 40.2 mg