A quick and flavorful mexican tuna salad made with simple ingredients, perfect for lunch or meal prep.

Scale

2 – 4oz cans solid white albacore tuna in water, drained

1 – 15oz can black beans, drained and rinsed

¾ cup corn (frozen or canned, drained)

¼ cup red bell pepper, diced

¼ cup red onion, diced

¼ cup fresh cilantro, chopped

¼ cup light mayo

⅓ cup plain Greek yogurt

1 small lime, juiced

7 teaspoons taco seasoning

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1. Drain tuna and place in a bowl, then flake with a fork

2. Add black beans and corn, then mix well

3. Add diced bell pepper, onion, and cilantro

4. Stir all ingredients until combined

5. Add mayo, Greek yogurt, and lime juice, then mix until coated

6. Sprinkle taco seasoning and stir until evenly distributed

7. Serve immediately or chill before serving

Use oil-packed tuna for richer flavor but reduce mayo slightly

Adjust vegetables based on preference

Store in an airtight container in the fridge for 3–4 days