Meal Type, Salads, Entrées

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
5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
6 5 5 0

Ingredients

  • 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

Dressing

  • 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

Directions

  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.