Print

Hungry for more? Subscribe to my newsletter to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.

Mexican Chopped Tuna Salad: No Cooking, Paleo, Whole30, Low-Carb!

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4 1x
Mexican chopped tuna salad
Did you make this recipe?
Leave a review

Ingredients

For the Salad:

  • 4 cups chopped romaine (about 1 and 1/2 romaine hearts)
  • 2 cans Safe Catch Seasoned Elite Cajun tuna (unflavored tuna works too), drained
  • 1 2.25 ounce can sliced black olives, drained
  • 1 avocado, diced

For the Dressing:

  • 1 cup mayo
  • 3/4 cup finely chopped cilantro
  • 1 tablespoon white wine vinegar
  • Juice of 1 whole lime

For the Pico:

  • 2 roma tomatoes, seeded and diced
  • 1/3 cup diced red onion
  • 1/3 cup chopped cilantro
  • 1/8 cup finely diced jalapeƱo
  • Juice of 1/2 lime

Instructions

  1. Combine all salad ingredients in a large bowl, flaking tuna when removing from the can
  2. In a seperate smaller bowl add all pico ingredients and stir to combine
  3. Add to the large salad bowl
  4. In the same bowl, add all dressing ingredients and stir well to combine
  5. Add the dressing to the large salad bowl
  6. Stir all ingredients together well and add extra chopped red onion, tomato or avocado if you wish!