Mexican tuna salad – with black beans & nachos
This Mexican tuna salad with black beans is your new go-to for sunny days. Packed with protein, fiber, and healthy fats—and ready in just 15 minutes, no fuss. Perfect as a refreshing camping meal, an easy festival dish, or a picnic favorite. The hero of the recipe? Our Fish Tales tuna in olive oil. The oil goes straight into the dressing. Combined with black beans, corn, lime juice, red onion, and crunchy nachos, you get a salad with punch, spice, and crunch.
Sprinkle with cheese and place under the grill for 3 minutes for a gratinéed version.
Mix the oil from the can with the lime juice, zest, salt, and pepper to make a zesty dressing.
In a bowl, combine the black beans, corn, onion, cilantro, and tuna. Add the dressing and toss everything well.
Spread the nacho chips on a plate and spoon the salad over the top. Finish with extra cilantro and serve immediately.