This 3-ingredient Mexican tuna salad is ready in minutes and so flavorful

Tips for Making Mexican Tuna Salad
How to Make This 3-Ingredient Mexican Tuna Salad
Easy Tweaks
More Quick and Easy Lunches to Love

It comes together in just 5 minutes and is bursting with flavor.

Tips for Making Mexican Tuna Salad, How to Make This 3-Ingredient Mexican Tuna Salad, Easy Tweaks, More Quick and Easy Lunches to Love

Why Make This

You only need three main ingredients and five minutes for a fresh, zesty tuna salad.
Using store-bought or homemade pico de gallo keeps prep simple but adds big, vibrant flavor.
You can serve this tuna salad with tortilla chips, crackers, in lettuce cups, or as a sandwich.

Our intrepid contributors have made tuna salad every-which-way here at Simply—classic, of course, pickle-y, Korean-inspired, and even (gasp!) mayo-free. Just when I thought there couldn’t possibly be another tuna salad variation out there, videos for Mexican tuna salad started popping up in my social media feed.

Honestly, I can’t believe I hadn’t thought of this lovely flavor combination before. Tangy tomatoes, crunchy onions, vibrant lime and herbs, and a little spice from fresh chiles are the perfect foil to perk up a can or two of tuna. And by reaching for some fresh pico de gallo salsa, I can have all of those flavors and textures using just one ingredient.

This tuna salad is creamy and bright, with a good balance of tang and heat. The pico de gallo adds freshness, crunch, and a spicy kick from the jalapeños and onions, while the optional lime juice provides a zesty lift. The mayonnaise binds everything together for a rich texture that’s perfect for scooping up with tortilla chips or any dipper you like.

Tips for Making Mexican Tuna Salad

Grab a tub of your favorite store-bought pico de gallo for this recipe (usually found in the produce section at the grocery store), or use a scoop of homemade. Whatever you do, make sure to drain it well so your tuna salad doesn’t turn out too wet.
Tuna packed in water is recommended here, but use whatever kind you have on hand! Instead of solid white albacore tuna, you can also use canned skipjack tuna, if you prefer.

How to Make This 3-Ingredient Mexican Tuna Salad

This recipe was developed by Amanda Holstein. To make two to four servings (about 2 cups) of tuna salad, you’ll need:

Prep Time: 5 minutes

1 cup pico de gallo
1 small lime, optional
2 (5-ounce) cans solid white Albacore tuna in water
1/3 cup mayonnaise
Tortilla chips, for serving, optional

Set a fine-mesh strainer over a bowl and add the pico de gallo to the strainer. Let drain while you prep the other ingredients. If desired, grate 1/4 teaspoon zest from a lime, juice it, and measure 1 tablespoon juice. Drain the tuna, add it to a medium bowl, and flake it with a fork.

Shake the strainer to release any extra liquid, then transfer the drained pico de gallo to the bowl with the tuna. Add the mayonnaise and lime zest and juice, if using. Stir until evenly combined and serve with tortilla chips or as desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Easy Tweaks

For a spicier kick, add a few dashes of hot sauce (like Cholula or Tapatío) or some extra finely minced jalapeño.
For extra color and flavor, mix in 1/4 cup finely chopped cilantro or green onion.
Instead of serving with tortilla chips, serve this salad with crackers (saltines are popular for ensalada de atún in Mexico!), in lettuce cups, stuffed into avocados, or as a sandwich filling on toasted bread.