Quick & Easy Mexican TUNA SALAD Everyone Loves | Ensalada de Atún!

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned mackerel is often less expensive and has a similar texture

Drain the tuna, ensuring it is in water and not oil.

Transfer the drained tuna to a bowl and flake it with a fork.

Add pickle jalapeno juice to the flaked tuna.

Add a little bit of avocado oil or olive oil.

Squeeze the juice of one lime into the mixture.

Add sour cream and mayonnaise to the bowl.

Season with a little bit of salt and lemon pepper.

Mix all the ingredients together, adding more mayo or sour cream if desired.

If you prefer, substitute sour cream with Greek yogurt.

Add corn, diced bell pepper, cucumber (seeds removed), tomatoes (seeds removed), cilantro, purple onion, green onion, pickled jalapenos, and carrots to the bowl.

Fold all the ingredients together until well mixed.

Refrigerate the mixture until it's time to serve, about 15 minutes.

Serve the salad on a tostada, layering with smashed avocado first.

Top the salad with salsa before enjoying.

Cooking Techniques

Spice Level:

Allergens