Ingredients
Method
Prepare Your Vegetables
- Dice your red bell pepper and red onion into small, even pieces. Mince the jalapeño if using, making sure to remove the seeds unless you want extra heat. Chop your cilantro roughly.
Drain and Flake the Tuna
- Open your tuna cans and drain them thoroughly. Press down gently with a fork to remove excess water. Transfer the tuna to a large mixing bowl and use your fork to break it into smaller flakes.
Add the Beans and Corn
- Rinse your black beans under cold water to remove the canning liquid and reduce sodium. Shake off excess water and add them to the bowl with the tuna. Toss in your corn kernels as well. If using frozen corn, there is no need to thaw it first.
Mix the Dressing
- In a small bowl, whisk together the Greek yogurt, lime juice, cumin, and chili powder. Taste and adjust with a pinch of salt and pepper.
Combine Everything
- Pour the dressing over the tuna mixture and add your diced vegetables and cilantro. Using a large spoon or spatula, fold everything together gently until evenly coated. Taste and adjust seasoning if needed.
Add the Avocado
- Right before serving, gently fold in the diced avocado. Adding it at the end keeps it from getting mushy and preserves its color and texture.
Notes
Substitutions: Swap Greek yogurt with mayonnaise for a richer taste. Use fresh parsley instead of cilantro if preferred. Canned chickpeas can replace black beans. For meal prep, keep avocado separate and add fresh each day. Store leftovers in an airtight container in the refrigerator for up to three days. Not ideal for freezing. To prevent avocado browning, add just before serving or squeeze extra lime juice over the top. Omit jalapeño and reduce chili powder for a kid-friendly, non-spicy version. Drain tuna thoroughly to avoid a watery salad. Fold ingredients gently to maintain texture.