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+ servings
A Mexican tuna salad tostada with lime wedges on a wood tray.

Mexican Tuna Salad

Tamara Andersen
This healthy Mexican Tuna Salad recipe replaces mayonnaise with plain yogurt and avocado. The addition of pepitas, chile pepper, jicama and pickled jalapeños provides a zesty Mexican flair!
5 from 4 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Main Dishes
Cuisine Mexican
Servings 4 servings
Calories 182 kcal


  • ½ cup avocado crema
  • 12 ounces tuna flaked; see Post for more information
  • 4 ounces jicama finely diced
  • 1 small chile pepper Fresno, jalapeño, serrano (or more to taste)
  • 2 green onions chopped
  • 1 tablespoon pickled jalapeños chopped
  • 2 tablespoons pepitas toasted
  • sea salt and fresh ground pepper to taste


  • Make the avocado crema. Combine all crema ingredients, and process until smooth and creamy.
  • Combine all remaining ingredients with enough of the avocado crema to moisten it. Season to taste. NOTE: I usually use the entire batch with this recipe.
  • Refrigerate until ready to serve.


Macronutrients do not include bread or tortillas.


Calories: 182kcalCarbohydrates: 7gProtein: 16gFat: 10g
Keyword healthy tuna salad recipe, Mexican tuna salad, tuna salad without mayo
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