1. Prepare the Ingredients

Start by gathering all the ingredients and prepping them for the salad. Open the cans of tuna, drain them thoroughly, and use a fork to flake the tuna into smaller pieces in a large mixing bowl. Dice the avocado, chop the red bell pepper, onion, cucumber, and jalapeño, and set them aside. If you’re using fresh corn, cook or steam it until tender, then let it cool slightly before adding it to the salad. Chop the cilantro as well.

2. Make the Dressing

In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper. The lime juice adds brightness and acidity, while the olive oil gives the salad a creamy texture. The chili powder and cumin provide a smoky flavor that complements the fresh ingredients. Taste the dressing and adjust the seasoning as needed, adding more lime juice for acidity or chili powder for extra heat.

3. Assemble the Salad

In the large mixing bowl with the flaked tuna, add the diced avocado, chopped red bell pepper, onion, cucumber, jalapeño (if using), corn, and cilantro. Drizzle the dressing over the salad and gently toss everything together. Be careful not to mash the avocado too much while mixing—just enough to combine all the ingredients.

4. Serve the Salad

Once the salad is fully mixed, it’s ready to serve! You can serve it on a bed of lettuce or mixed greens for added texture and color, or just enjoy it as is. To make it a heartier meal, serve the salad with tortilla chips or crispy tostadas on the side for crunch.

5. Garnish and Enjoy

For extra flavor and presentation, garnish the salad with a few extra sprigs of cilantro, a squeeze of fresh lime, or some extra chili powder for a bit of spice. Serve the Mexican Tuna Salad chilled or at room temperature.