Mexican Tuna Salad Bowl

Prep Time15 min
Time to Table15 min

This tuna salad is light, simple and keeps things easy with salsa, chili pepper and jalapeño for added fiesta.


2 cans (80 g each) Clover Leaf Flaked Light Tuna in Olive Oil with Chili tri-pack (or Flaked Light Tuna in Olive Oil tri-pack), drained
1 jalapeño pepper, couple of slices for garnish; deseed and finely chop the rest
¼ cup frozen corn, defrosted
¼ cup black beans
½ cup cooked white rice
½-1 tsp cilantro, chopped
1 tsp lime juice
1 cup romaine lettuce, shredded
¼ cup chunky salsa (pico de gallo)
¼ - ½ lime, sliced (garnish)


  1. Mix tuna with chopped jalapeño.
  2. Heat up tuna mixture, corn and black beans (we microwaved each individually).
  3. Toss cooked white rice with cilantro and lime juice.
  4. Assemble a bowl with lettuce, rice, tuna mixture, corn, black beans and salsa.
  5. Squeeze lime on top as dressing.
  6. Garnish with lime and jalapeño slices.


per serving
% Daily
Fat19 g25%
Saturated Fats3 g
Trans Fat0 g
Saturated + Trans15%
Carbohydrate50 g
Fibre9 g32%
Sugar5 g5%
Protein32 g
Cholesterol40 mg
Sodium890 mg39%
Potassium750 mg16%
Calcium100 mg8%
Iron3.5 mg19%

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