Chopped Southwestern Tuna Salad

Goooood Moooorrrrning!!! Hope everyone had a wonderful labor day weekend. It was a good one for me and I had great luck in the kitchen. I have four new recipes to share with you guys and I picked my very favorite one to share today.

Chopped Southwestern Tuna Salad

This idea originally started out as a chicken taco salad, but when I went to make it, I realized my chicken was frozen….. what to do???? I had two cans of tuna and I thought, what the hey, a southwestern spin on a tuna salad might be interesting and is something different. I’m so glad that I gave it a try, but if you’re not much of a tuna fan; by all means use chicken.

Chopped Southwestern Tuna Salad

The flavor of this salad really surpassed my expectations. If you don’t make it, you’ll never know what you’re missing…..and you’ll really be missing out. ;) The salad is so versatile too. I had originally created it to be a taco salad with crushed tortilla chips, but it’s also fabulous on a wrap or corn tortilla. The salad could totally pass as a dip, also. Make it on game day and serve it with the choice of tortilla chips or wraps.

 Chopped Southwestern Tuna Salad

Quick tip if you want to serve it on corn tortillas….
Do you have problems with your corn tortillas falling apart? The best way to cook them is in a skillet with a natural nonstick cooking spray. I spray a little coconut oil cooking spray in a large skillet over high heat. Put two tortillas in the skillet at a time and cook for about 3 minutes on each side. Perfection!!

Chopped Southwestern Tuna Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: serves 6-8 in a wrap

Chopped Southwestern Tuna Salad

The most flavorful tuna salad that will ever touch your lips!!!! Serve as a taco salad, wrap style or dip style.


    for the salad:
  • 1 cup shredded tuna or 2 (5 oz.) cans tuna (chicken works too)
  • 1 green bell pepper, diced
  • 1 can black beans, drained & rinsed
  • 1 can sliced black olives, drained
  • 1 can sweet yellow corn (or 1 cup frozen corn, thawed)
  • 2 roma tomatoes, diced
  • 1 romaine heart of lettuce, chopped well
  • 1/4 cup cilantro, chopped
  • 2 ripe avocados or 1 large Haas avocado, diced
  • 1 cup crushed tortilla chips (optional)
  • for the dressing:
  • 1/3 cup mayonnaise (I used Nasoya Vegan Nayonaise)
  • 2/3 cup nonfat plain Greek yogurt
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic salt
  • 1 tbsp taco seasoning


  • In a large bowl, combine all salad ingredients together, excluding the tortilla chips.
  • In a small bowl stir all dressing ingredients together.
  • Pour dressing over salad, gradually.
  • Toss to combine, then gradually add more dressing. Add salt to taste, as needed.
  • Top with tortilla chips, if desired or serve in a wrap or dip style with tortilla chips. Enjoy!

A few ingredients that I used, worth noting are the Nasoya Vegan Nayonaise and the brand of tuna that I use. This was my first time using a vegan mayo. I really liked the ingredient list of the Nasoya Vegan Nayonaise and the fact that it is free of preservatives and uses only non-GMO ingredients. I pretty much always buy Wild Planet tuna and they just started selling it at Costco. I use Wild Planet because it is 100% pure wild caught tuna and there is no BPA used in the can lining.

Of possible interest…..

Cottage Cheese Tuna Salad

Mediterranean Tuna Salad

Chicken Salad with grapes and pecans

Something to think about…..

How was your labor day weekend? Did you do anything super fun?

Are you a tuna fan or would you be sticking with the chicken? Don’t worry if you’re vegetarian, this salad would also be fabulous without any meat at all.

Have you tried a vegan mayo before? Have you tried Wild Planet tuna?

Have a terrific Tuesday!


  1. This post was meant to be! I was trying to think of a way to spice up my tuna and you did it for me! Thank you so much!

  2. I would definitely be sticking to chicken. As much as I’d love to get into fish because of all the health benefits, I just can’t get past the smell. And I have to admit that I’m kind of jealous that you got so many recipes made this weekend! I was planning on it, but then I got dragged out to the lake ;)
    Amanda @ .running with spoons. . stop chasing happiness by choosing happiness .My Profile

  3. I always end up using the same boring old tuna recipe so I am thrilled to have found an interesting recipe to change it up! People don’t post a lot of tuna recipes for some reason? My guess is because a lot of people don’t like canned tuna but I love it!!! I have a feeling I will be eating MANY lunches with this!
    Davida @The Healthy Maven Blueberry White Chocolate Chip CookiesMy Profile

  4. Yummo!! I’ve bookmarked it to give it a try as this one looks delicious!
    Jan @ Sprouts n Squats Trial Tuesday #17My Profile

  5. Yum this looks seriously delish! How did it keep in the fridge?
    Amy @ The Little Honey Bee On A QuestMy Profile

    • Thanks! I made it on Sunday for lunch and I’m eating the last of it for dinner tonight. It held up really well. I stored it in a plastic container.

  6. I adore tuna salad, I definitely need to try this!

  7. I love both chicken and tuna and this looks so good! I am such a fan of Tortillas. Thanks for the tip on how to cook them!

  8. Ohh geez, this sounds awesome!! I am going to try making a vegan version using chickpeas! :)
    Hannah @ CleanEatingVeggieGirl Enchilada Cauliflower “Rice”My Profile

  9. Love how versatile this tuna salad is! I can totally see myself putting some of the mixture in a wrap to take to my classes with me. Thanks girl <3
    Christine@ appleofmyeye Lately (In Pictures!)My Profile

  10. ahh this looks so delicious!

    I just started slowly doing the paleo diet today so some skin issues I was diagnosed with last week… Im going to miss my wraps and black beans!


  1. […] very favorite recipe from the month, might just be this Chopped Southwestern Tuna Salad. It was so delicious and if you’re not a tuna fan just sub in chicken or like for a […]

  2. […] is a yummy recipe for chopped southwestern tuna salad I made for […]

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