Ensalada de atún – Mexican tuna and bean salad Recipe
Ensalada de atún is a quick, filling salad with tuna, beans, corn and crunchy vegetables, popular as a homemade lunch or filling for sandwiches and toast. In Mexico it’s often mixed with mayonnaise and served on crackers or in a bun, a bit like our egg spread. Thanks to the beans and vegetables it’s more substantial and can easily replace a full meal.
Ensalada de atún is Mexico’s answer to our sandwich spreads – but with a lot more vegetables, beans and the citrusy aroma of lime. Thanks to the combination of tuna with beans and corn it’s surprisingly filling, yet still light and very fresh in taste. It’s a typical “homemade fast food” that in Mexico ends up on crackers, toast or in a bun instead of classic cold cuts.
Chef's tips
Season the salad at the end, after it has rested briefly – beans and tuna absorb some of the lime juice and salt, so the flavor changes after a few minutes. If you use tuna in oil, drain it really well, otherwise the mayonnaise dressing will be too heavy. Vegetables cut into small cubes mix better and release less water, so the salad stays crunchy longer.
How to serve
The simplest way is to serve it on toast or grilled bread – it works great as a quick work lunch or a TV dinner. On weekends I like to spread it on a platter with a bowl of crackers next to it, like a dip, so everyone can help themselves. To drink, water with cucumber slices or a slightly dry lemonade pairs well, boosting the citrus notes of the lime.
Ingredients
- tuna - 160 g
- red beans - 150 g
- corn - 100 g
- cucumber - 0.5 piece
- bell pepper - 0.5 piece
- onion - 0.5 piece
- mayonnaise - 2 tablespoons
- lime - 1 piece
- cilantro - 0.25 bunch
- salt - 0.5 teaspoon
- black pepper - 0.25 teaspoon
Preparation
- Drain the tuna, beans and corn. Rinse the beans and corn in a sieve under running water and drain very well.
- Wash the cucumber and, if the skin is tough, peel part of it. Cut the cucumber into small cubes. Remove the core from the bell pepper and also cut it into small cubes.
- Peel the onion and chop very finely. Rinse, dry and chop the cilantro.
- Put the tuna into a large bowl and break it up into smaller pieces with a fork.
- Add the beans, corn, cucumber, bell pepper, onion and most of the cilantro (reserve a little for sprinkling on top).
- In a separate small bowl, mix the mayonnaise, lime juice, salt and pepper until you get a smooth dressing.
- Pour the dressing over the salad and mix gently but thoroughly so all the ingredients are evenly coated. Taste and, if needed, season with extra salt or lime juice.
- Before serving, sprinkle with the remaining chopped cilantro. You can eat the salad right away or chill it in the fridge for 20–30 minutes to let the flavors meld.
Storage
Store leftover salad in an airtight container in the fridge for up to 1 day. Stir before serving and, if needed, freshen it up with a little extra lime juice and a spoonful of mayonnaise or yogurt.
