Southwest Tuna Salad

Name: Southwest Tuna Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 cans Wild Planet Albacore Tuna, drained; 1 15 ounce can black beans, rinsed and drained; 1 cup white corn kernels (canned or frozen and thawed); 1 ripe avocado, finely chopped, plus more for optional topping; 1 jalapeño, seeded and minced, plus more for optional topping; ½ cup minced red onion; ½ red bell pepper, seeded and finely chopped; ½ cup finely chopped cilantro, plus more for optional topping; ½ cup crumbled feta cheese, plus more for optional topping; ⅓ cup finely chopped pickles; 1-1 ½ tbsp ranch seasoning; ½ tbsp cumin; ½ tsp salt, or more to taste; ½ tsp black pepper; 6 tbsp sour cream (or Greek yogurt); 6 tbsp mayonnaise; 1 tbsp lime juice; Tortilla chips, for serving

A bold, creamy, and protein-packed tuna salad that’s perfect for meal prep and endlessly versatile!

Inroduction

About this Recipe

By: Caitlin Greene

This Southwest Tuna Salad is one of my go-to meal prep stars. It’s bold, creamy, full of texture, and wildly versatile — seriously, it checks all the boxes for an easy, protein-packed lunch that keeps things exciting all week long. You can serve it as a dip with crunchy tortilla chips (a favorite around here), stuff it into a sandwich or wrap, spoon it over greens for a quick salad, or even toss it with pasta for a Southwest-style tuna pasta salad. However you serve it, the flavors are going to shine.

Why Make Southwest Tuna Salad?

What makes this tuna salad so craveable? We’re layering in smoky, zesty Southwest flavors with the creaminess of avocado and a hint of tang from lime and pickles. It’s fresh and filling, with just the right kick from jalapeño — and it only takes about 15 minutes to pull together. Plus, it keeps well in the fridge for up to 5 days, so it’s perfect for busy weekdays when you want something delicious and satisfying without the fuss.

What You’ll Need to make Southwest Tuna Salad

Here’s what we’re tossing into the bowl:

• Wild Planet Albacore Tuna
• Black beans
• White corn
• Avocado
• Jalapeño
• Red onion
• Red bell pepper
• Cilantro
• Crumbled feta
• Pickles
• Ranch seasoning
• Cumin
• Salt
• Black pepper
• Sour cream (or Greek yogurt)
• Mayonnaise
• Lime juice

Top it off with a little extra avocado, jalapeño, feta, and cilantro if you like — it’s all about building those bright, bold bites.

Why You’ll Love Southwest Tuna Salad

One of the things I love most about this recipe is how nourishing it is. You’ve got lean protein from the tuna, fiber-rich black beans, and a colorful mix of veggies all tossed together with a creamy (but not heavy!) dressing. Using a combo of Greek yogurt and mayonnaise keeps the fat content lower while still giving you that deliciously creamy texture. It’s satisfying without being too rich, and it leaves you feeling energized and full — not sluggish.

How to Enjoy Southwest Tuna Salad

Here are a few of my favorite ways to serve this:

Scoop it up with tortilla chips for a fun, dip-style lunch or appetizer.
Make a sandwich or wrap — it’s amazing in a whole wheat tortilla with some romaine.
Serve it over mixed greens for a quick salad bowl.
Toss it with pasta (try elbows or rotini!) for a Southwest tuna pasta salad that’s just as good cold.

Tips for Meal Prep

Store the salad in an airtight container in the fridge and enjoy it throughout the week. The flavors even get better as they sit! If you’re planning to serve it multiple ways, keep the base salad as-is and add extras like pasta or chips just before serving to keep things fresh and crunchy.

Try it out and let me know your favorite way to serve it — I love seeing all the creative combos you come up with! 💛