Atun a la Veracruzana

Atun a la Veracruzana is not your boring tuna salad. It’s slightly spicy and dressed in a tangy vinaigrette. You’ll wonder why you never made it before.

This is such an easy and yummy recipe too. It uses all ingredients from the pantry and cupboard.

Throw them all together and BOOM! Grab a fork because food is ready.

More Canned Tuna Recipes: Salpicon de Atun and Tuna Balls in Salsa Verde

Ingredients

Canned Tuna
Tomato
Pickled Onions
Pickled Jalapenos
Olives
Capers
White Distilled Vinegar
Olive Oil
Oregano

These are all ingredients from the pantry except for the tomatoes. If you don’t have tomatoes, simply omit.

If you see a dish that is “a la veracruzana” that means it includes olives, tomatoes, onions, and pickled jalapenos (or chile guero).

Since this is a recipe that is meant to be pantry friendly, we are using pickled jalapenos instead.

This recipe is very similar to Camarones a la Veracruzana and Pescado a la Veracruzana

• Open two cans of tuna.
• Drain as much of the liquid as possible.

Believe it or not, this recipe is actually good for you. It is full of flavor and low in calories. Best of both worlds, right?! Plus, canned tuna is a great source of protein.

Is canned tuna good for you?
Tuna has protein, almost no fat, and is rich in omega-3 fatty acids. It helps maintain lean muscle tissue and is a heart-healthy food.

How to Make It

Add all the ingredients in a large container. Even the carrots from the pickled jalapenos were used for texture. This is totally optional.

Make sure to use a baking dish or something large enough so all the ingredients will fit.

Easy to Adjust

There are other ingredients you can add:
nopales, green beans, peas, carrots, pecans, walnuts, celery, or pickles.

Add a mixture of these or all of these to the recipe. They will all work and taste delicious!

• Add the olive oil, vinegar, and oregano in a separate bowl.
• Whisk to combine.

This is a tasty and tangy vinaigrette. You can even make it ahead of time and use it on a green salad or on a cold pasta salad.

To make the vinaigrette spicier, add some of the pickling juice from the jalapenos.

Swap it out

This recipe calls for white distilled vinegar. You can also use lime or lemon juice.
Instead of whole oregano, you can also use ground oregano.

• Pour the vinaigrette over the tuna.
• Mix to combine.

The longer it sits, the better it tastes. Be very careful and make sure it stays cold. You don’t want anyone to get sick.

This is also the time to taste for salt.

Notice how there is no salt used in this recipe. That is because the olives and capers are salty. You can add more salt if you like.

Storing It

Unlike regular tuna salads, you can freeze this dish because there is no mayo. It will last up to 6 months in a sealable bag with all the air removed. In the fridge, it will last up to 5 days.

What to Serve with It?

• Homemade Tostada
• Chips
• Green salad
• Refried beans
• Mexican Rice
• Arroz Blanco

This has to be one of the easiest recipes ever! It’s also incredibly economical.

Make a big batch and keep it in the fridge for days. It holds up well even once it is dressed. Great for lunch and parties.

One bite and you’ll know this is a keeper! Hope you enjoy.

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