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Home » Recipes » Seafood » Atun a la Veracruzana

Atun a la Veracruzana

Last Updated March 28, 2020. Originally Posted March 26, 2020 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

This Atun a la Veracruzana is made of canned tuna and other pantry ingredients tossed in a zingy vinaigrette dressing. It’s a super SIMPLE and DELICIOUS way to use up food from your cupboard.
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A hand holding a chip with Atun a la Veracruzana on it.

A hand holding a chip with Atun a la Veracruzana on it.

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

The ingredients for Atun a la Veracruzana on a wooden surface and labeled.

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

Two opened cans of tuna from Trader Joe's, one slightly in front of the other.

  • 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.

All the ingredients for Atun a la Veracruzana in a large glass baking dish.

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!

A whisk in a metal bowl making a vinaigrette.

  • 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.

Atun a la Veracruzana mixed in a glass baking dish with a serving spoon.

  • 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.

Atun a la Veracruzana served on a white plate with chips and pickled jalapenos.

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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Did you make this recipe? Please rate the recipe below!

A hand holding a chip with Atun a la Veracruzana on it.

Atun a la Veracruzana

This Atun a la Veracruzana is made of canned tuna and other pantry ingredients tossed in a zingy vinaigrette dressing. It’s a super SIMPLE and DELICIOUS way to use up food from your cupboard.
5 from 1 vote
Print Pin Rate
Course: Lunch
Cuisine: Mexican
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 229kcal
Author: Maggie Unzueta

Ingredients

  • 1/2 cup white distilled vinegar
  • 1/4 cup olive oil
  • pinch oregano
  • 2 cans tuna
  • 1 tbsp capers
  • 1/2 cup olives halved
  • 1/4 cup pickled onions diced
  • 2 pickled jalapenos diced
  • 1 tomato diced

Instructions

  • In a bowl, add the vinegar, olive oil, and oregano.
  • Whisk to mix. Set aside.
  • Open and drain the liquid from the tuna cans
  • Add the drained tuna, capers, onions, jalapeno, olives, and tomato to a large baking dish.
  • Pour vinaigrette over all the ingredients.
  • Mix thoroughly to combine.
  • Serve and enjoy!

Notes

Other Optional Ingredients:
Nopales, green beans, peas, carrots, pecans, walnuts, celery, or pickles.
Swap it Out:
  • You can also use lime or lemon juice.
  • Instead of whole oregano, you can also use ground oregano.
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.

Nutrition

Calories: 229kcal | Carbohydrates: 2g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 659mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Seafood

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Christopher Vogelmann

    March 27, 2020 at 8:53 am

    Do Mexicans ever make this dish with Fresh Tuna? And do I have to change anything in the recipe if I have fresh fish?

    Reply
    • Maggie Unzueta

      March 27, 2020 at 10:12 am

      Go for it! You can make this with fresh fish too.

      Reply
  2. Jordan | Read. Eat. Repeat.

    March 31, 2020 at 8:18 am

    5 stars
    Yum! I love the sound of olives and tuna fish!

    Reply
    • Maggie Unzueta

      March 31, 2020 at 9:07 am

      Yes! So yummy

      Reply
  3. Angela

    March 31, 2020 at 8:56 am

    This sounds so good! I can’t wait to give it a try, I think I have everything I need at home!!

    Reply
    • Maggie U

      July 16, 2020 at 4:27 pm

      It’s delicious. Hope you try it!

      Reply
  4. Cassie

    March 31, 2020 at 9:21 am

    Oh wow! This looks delicious and something my whole would eat. Thank you or sharing this idea! Yum!

    Reply
    • Maggie U

      July 22, 2020 at 10:53 am

      Glad you like this recipe hope you try it!

      Reply
  5. Amanda

    March 31, 2020 at 12:01 pm

    I’m not a fan of tuna salad but my mom is. I’ll definitely share this recipe with her.

    Reply
    • Maggie U

      July 22, 2020 at 10:58 am

      Iy’s delicious! Hope you try it

      Reply
  6. Christa

    March 31, 2020 at 7:51 pm

    My husband loves tuna. I can’t wait to make this recipe for him!

    Reply
    • Maggie U

      July 21, 2020 at 11:16 am

      Hope you try this recipe is amazing!

      Reply

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