Toss pouches of raw flaked tuna in the crock and 4 other ingredients to get a meal so delicious your friends will be begging for more!

This 5-ingredient slow cooker Cinco de Mayo tuna is the kind of set-it-and-forget-it meal busy families dream about. You literally toss pouches of raw flaked tuna into the crock with just four other bright, zesty ingredients and let the slow cooker do the work. The flavors are inspired by simple Mexican-style party food—think tacos and burrito bowls—but streamlined so you can get a fun, crowd-pleasing meal on the table without hovering over the stove. It’s perfect for casual Cinco de Mayo get-togethers or any weeknight when you want something festive with almost no effort.

Serve this Cinco de Mayo tuna piled into warm tortillas with shredded lettuce, sliced avocado, and a sprinkle of shredded cheese, or spoon it over cilantro-lime rice for easy burrito bowls. It’s also delicious scooped onto tostada shells or tortilla chips as a hearty dip. Add a side of black beans or corn salad and a simple bowl of chips and salsa to round out the meal. For a lighter option, serve the tuna over mixed greens with a squeeze of extra lime and a dollop of sour cream or Greek yogurt.

Servings: 6

4 (2.6–3 oz) pouches raw flaked tuna, unseasoned

Place the unopened pouches of raw flaked tuna in front of you, then open each one and gently flake the tuna directly into the bottom of your slow cooker. Spread it out so it covers the base in an even layer. This should look like a close-up, top-down view of flaked tuna at the bottom of the crock.

Sprinkle the taco seasoning evenly over the tuna, breaking up any clumps with your fingers or a spoon so it’s fairly well distributed.

Add the drained and rinsed black beans on top of the tuna, then pour in the drained corn. Finally, spoon the salsa over everything, spreading it out a bit so most of the surface is covered.

Use a large spoon to gently fold the ingredients together just until combined, trying not to mash the tuna too much. You want the tuna to stay flaked but coated in the salsa and seasoning.

Cover the slow cooker with the lid. Cook on LOW for 2–3 hours, or on HIGH for 1–1½ hours, until the mixture is hot all the way through and gently bubbling around the edges.

Once cooked, give the tuna mixture a good stir to evenly distribute the beans, corn, and salsa. Taste and adjust the seasoning if needed, adding a pinch of salt or an extra spoonful of salsa for more brightness.

Switch the slow cooker to WARM for serving. Spoon the Cinco de Mayo tuna into tortillas, over rice, or onto salad greens, and let everyone top their own plates with their favorite fixings.

For milder palates or picky eaters, choose mild salsa and a mild taco seasoning, then set out toppings like shredded cheese and sour cream to cool things down. If your family loves heat, use medium or hot salsa and add a pinch of crushed red pepper or a few dashes of hot sauce before cooking. You can swap the black beans for pinto beans or leave them out entirely if someone in your house isn’t a fan—just increase the corn by 1/2 cup to keep the volume similar. For extra veggies, stir in a cup of frozen bell pepper strips or diced onions along with the beans and corn; they’ll soften nicely in the slow cooker. To make it feel more like a burrito bowl, serve over brown rice and top with chopped cilantro and a squeeze of lime juice. Food safety tips: Always check the packaging on your pouches of tuna to confirm that they are safe to cook in this way—this recipe assumes you are using shelf-stable, ready-to-cook flaked tuna that is intended for human consumption. Keep the tuna refrigerated until you’re ready to add it to the slow cooker, and avoid leaving the cooked tuna mixture out at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Store leftovers in an airtight container in the refrigerator and use within 3 days, reheating until steaming hot before serving. If anyone in your home is sensitive to sodium, look for low-sodium taco seasoning, low-sodium canned beans, and salsa with no added salt, then season to taste at the end.