Mexican Tuna Salad

An amazing Mexican-flavor inspired tuna salad with tons of fresh veggies, tuna fish, and a creamy cilantro dressing. 

Original recipe courtesy of Chelsea's Messy Apron.

Total Time 6-8 Servings


  • 2 1/2 cups finely chopped romaine lettuce (1 large heart)
  • 2 (5 ounces EACH) Genova Albacore Tuna in Olive Oil in Easy Open Cans, drained
  • 1 can (15 ounces) black beans, rinsed and well drained
  • 1 can (15 ounces) fire-roasted corn, drained (or use fresh corn and grill it -- yum!)
  • 2 ripe avocados, diced
  • 1 red bell pepper, diced
  • 1/3 cup red onion, diced
  • 1/3 cup cilantro, coarsely chopped (loosely measured)
  • Fresh lime


  • 2 tablespoons traditional ranch seasoning mix, not prepared
  • 1 large lime
  • 1/2 - 1 teaspoon minced garlic
  • 1 tomatillo, husk removed and coarsely chopped
  • 1/3 of a bunch fresh cilantro
  • 1/2 jalapeno
  • 1/2 cup regular full-fat mayo
  • 1/2 cup buttermilk
  • Salt and pepper


  1. Wash and then very thoroughly dry the lettuce (you don't want it wet at all). Chop it into very small pieces -- you'll want smaller pieces of lettuce than a typical salad. Add the chopped lettuce to a large bowl.
  2. Add in the drained tuna, drained and rinsed black beans, drained corn, diced avocados, diced red bell pepper, diced red onion, and coarsely chopped cilantro. Toss to combine.
  3. Zest and juice the lime. Add the juice (you should have about 2-3 tablespoons juice) and zest (about 1/2 teaspoon zest) to the blender along with the prepared ranch seasoning mix, minced garlic, chopped tomatillo, and cilantro (Just cut off the large stems, but the rest is fine).
  4. Add 1/2 a jalapeno* (a full one for more kick), the mayo, and the buttermilk. Add some salt and pepper to taste (I use 1/4 to 1/2 teaspoon of salt and 1/8 teaspoon pepper).
  5. Blend until completely smooth. Taste and adjust to personal preference (more lime, more cilantro, more garlic, salt/pepper)
  6. Right before enjoying (do not dress in advance; do not dress anything you want to have leftover), toss the salad together with the dressing.
  7. Season with salt and pepper if needed and then add in any fresh cilantro or lime juice to taste. Enjoy immediately after being dressed.

About the Author

Welcome to Chelsea’s Messy Apron and thanks for visiting! I’m Chelsea–the recipe developer, photographer, writer, and taste tester behind this blog. But so I don’t take all of the credit, my three boys do quite a bit of taste testing as well.