Classic Tuna Corn Salad
A refreshing, protein-packed salad that balances the savory depth of tuna with the sweet crunch of golden corn.
Ingredients
- •2 cans (5 oz each) tuna in water, drained well
- •1 can (15 oz) whole kernel sweet corn, drained
- •1/2 cup mayonnaise
- •1/4 cup red onion, finely diced
- •2 tablespoons fresh parsley, chopped
- •1 tablespoon lemon juice
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 stalk celery, finely diced
Instructions
- 1
In a large mixing bowl, flake the drained tuna with a fork until no large chunks remain.
- 2
Add the drained corn, diced red onion, and diced celery to the bowl with the tuna.
- 3
In a small separate bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth.
- 4
Pour the dressing over the tuna mixture and fold gently with a spatula until all ingredients are evenly coated.
- 5
Stir in the fresh parsley and adjust seasoning to taste.
- 6
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
💡 Chef tips
- For a healthier version, you can substitute half of the mayonnaise with plain Greek yogurt.
- This salad keeps well in an airtight container in the refrigerator for up to 2 days.
- Serve this over a bed of crisp romaine lettuce or inside a toasted pita pocket for a complete lunch.
✅ How it should turn out
The finished salad should have a vibrant, colorful appearance with a creamy texture, offering a perfect balance of savory tuna and sweet, crunchy corn with a bright citrus finish.