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Home » Recipes » Seafood » Ensalada de Atún

Ensalada de Atún

Last Updated April 21, 2022. Originally Posted April 21, 2022 By Maggie Unzueta

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

Ensalada de Atún is a tasty and easy lunch idea that doesn’t break the bank. This Mexican tuna salad is made with canned tuna and comes together in minutes.
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Ensalada de Atún served in a clay bowl and surrounded by chips and saltine crackers.
Ensalada de Atún served in a clay bowl and surrounded by chips and saltine crackers.

Ensalada de Atún is a cold Mexican tuna salad that I know you’ll love. 

It’s really easy. Just need a few ingredients, and lunch is served!

I like to serve it with tortilla chips, but saltine crackers or tostadas work too. Either way, it’s delicious. 

Ingredients

The ingredients needed to make Mexican Tuna Salad laid out and labeled on a wooden surface.
  • 6 cans of 5-oz tuna in water (or 3 big cans of 10oz tuna) – the total of drained tuna is 23 oz 
  • salt
  • black pepper
  • white onion – make sure it’s finely chopped
  • Celery – this really adds texture 
  • Cilantro will give it freshness and flavor. 
  • roma tomatoes – so the salad won’t be too soggy, remove the seeds. 
  • pickled jalapeños  – fresh jalapenos work too, but pickled jalapenos will give this dish tanginess and spice.
  • Mayonnaise – You can add more or less mayo, if desired. Start with less, then adjust to your liking.

Instructions 

A collage showing how to make Mexican Tuna Salad.
  • Drain off the water from the tuna 
  • Place it in a large mixing bowl with the salt, black pepper, onion, celery, and cilantro. 
  • Mix until well combined.

When you add the tuna, break it up into finer pieces. 

Not into raw onions? Omit completely or add Mexican pickled onions.

A glass bowl filled with tuna, onion, and cilantro.

Here’s an idea for another recipe: Try this with cooked chicken. 

Tuna is relatively inexpensive and perfect for other Mexican classics like Tortitas de Atun and Tostadas de Atun. 

Is canned tuna healthy? 

Yes! Canned tuna is healthy since it is rich in vitamin and a good source of protein. It also has healthy omega 3 essential fatty acids and more. 

A collage showing how to make Ensalada de Atún in a glass bowl.
  • Mix in the mayonnaise. 
  • Add the tomatoes and jalapenos. 
  • Stir until combined.  

Nowadays, you can find Lime Mayonnaise which I highly recommend for this recipe. 

Or, use regular mayo and a splash of lime.

For those of you who are NOT mayo fans, you can swap with Greek yogurt or sour cream. 

Ensalada de Atún (or Mexican Tuna Salad) mixed with the mayo and in a glass bowl with a cooking spoon.

Taste it. Adjust the season to your liking. 

Once everything is combined, it’s ready to serve. 

Be sure to serve right away or put it in the refrigerator until ready to serve. 

Optional Additional Ingredients:

  • Corn
  • Eggs
  • Can green beans, drained
  • Can peas and carrots, drained
Ensalada de Atún served in a large clay bowl and decorated with a cilantro leaf and a single tortilla chip.

Ensalada de Atún is a yummy Mexican dish that’s so stinking easy to prepare. 

Serve with chips, saltine crackers, or tostadas. 

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

Ensalada de Atún served in a clay bowl and surrounded by chips and saltine crackers.

Ensalada de Atún

Ensalada de Atún is a tasty and easy lunch idea that doesn’t break the bank. This Mexican tuna salad is made with canned tuna and comes together in minutes.
Print Pin Rate
Course: Lunch
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 327kcal
Author: Maggie Unzueta

Ingredients

  • 6 5-oz tuna in water cans
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 onion (finely diced)
  • 1 celery stalk (finely diced)
  • 1 cup cilantro (finely diced)
  • 2 medium roma tomatoes (seeds removed and finely chopped)
  • 1/4 cup pickled jalapeños chopped
  • 1 1/4 cup mayonnaise

Also Need:

  • Corn chips, Saltine crackers, or Tostadas  for serving

Instructions

  • Drain off all of the water from the tuna and break up into finer pieces.
  • Place in a large mixing bowl then mix in the salt and black pepper.
  • Add the onion, celery, cilantro and mix until well combined.
  • Mix in the mayonnaise until it coats the ingredients well.
  • Carefully mix in the tomatoes and the chopped jalapeno, stir until well combined.
  • Taste and adjust seasoning if desired.
  • Serve or chill in the refrigerator until ready to serve.

Video

Notes

This recipe calls for 6 small cans of 5-oz tuna in water (or 3 big cans of 10-oz tuna) – the total of drained tuna is 23 oz. 
Serve with corn chips and/or saltine crackers or even tostadas.
This salad will stay fresh in the refrigerator for a few days, it’s best to enjoy within 2 days before the tomatoes start to break down. 

Nutrition

Calories: 327kcal | Carbohydrates: 2g | Protein: 1g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 688mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Mexican, Recipes, 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.

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