Classic Tuna Corn Salad
A refreshing, protein-packed salad that balances the savory depth of tuna with the sweet, crisp crunch of golden corn.
Ingredients
- •2 cans (5 oz each) tuna in water, drained well
- •1 can (15 oz) whole kernel corn, drained
- •1/2 cup finely diced red onion
- •1/2 cup finely diced celery
- •1/3 cup high-quality mayonnaise
- •1 tablespoon fresh lemon juice
- •1/4 cup chopped fresh parsley
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Drain the tuna thoroughly using a fine-mesh sieve or by pressing down on the lid of the can to remove excess liquid.
- 2
In a medium mixing bowl, use a fork to flake the tuna into small, bite-sized pieces.
- 3
Add the drained corn, diced red onion, and celery to the bowl with the tuna.
- 4
In a small separate bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth.
- 5
Pour the dressing over the tuna mixture and fold gently with a spatula until everything is evenly coated.
- 6
Stir in the fresh parsley, taste, and adjust seasoning if necessary.
- 7
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
💡 Chef tips
- For a healthier twist, substitute half of the mayonnaise with Greek yogurt.
- Add a finely diced pickled cucumber or a tablespoon of capers if you prefer a tangier, briny profile.
- Store in an airtight container in the refrigerator for up to two days; ensure it is kept chilled at all times.
✅ How it should turn out
The finished salad should be bright and vibrant, with a creamy texture that highlights the sweetness of the corn and the savory, clean taste of the tuna.