Tuna Corn Salad
This bright, creamy, and protein-packed tuna corn salad comes together in minutes for an effortless and satisfying meal.
Ingredients
- •2 cans chunk light tuna in water (5 oz each), drained
- •1.5 cups sweet corn kernels (fresh cooked, frozen and thawed, or canned and drained)
- •0.5 cup red onion, finely diced
- •0.5 cup celery, finely diced
- •0.33 cup mayonnaise
- •1 tablespoon Dijon mustard
- •1 tablespoon fresh lemon juice
- •2 tablespoons fresh parsley, chopped
- •0.25 teaspoon salt
- •0.25 teaspoon black pepper
Instructions
- 1
Drain the canned tuna thoroughly and flake it gently with a fork into a large mixing bowl.
- 2
Add the sweet corn kernels, finely diced red onion, and diced celery to the bowl with the tuna.
- 3
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, salt, and black pepper until smooth.
- 4
Pour the dressing over the tuna and vegetable mixture.
- 5
Add the chopped fresh parsley and toss everything gently until evenly combined and creamy.
- 6
Taste and adjust the seasoning with a little extra salt, pepper, or lemon juice if needed, then serve immediately or chill before serving.
💡 Chef tips
- For the best flavor, let the salad chill in the refrigerator for 30 minutes before serving to allow the ingredients to meld.
- You can substitute Greek yogurt for half or all of the mayonnaise for a lighter, tangier dressing.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
✅ How it should turn out
The finished salad is vibrant and crunchy with a creamy dressing that perfectly balances the savory tuna and sweet corn.