Corn Tuna Salad
4 servings
This corn tuna salad is made with chunky and sweet corn, tender tuna, zingy onions, and a spicy kick from jalapeños. Everything is nicely tossed with a tangy dressing made of yogurt and mayonnaise.
Ingredients
- 2 cans tuna (5 oz each)
- 2 cups corn kernels (canned or frozen)
- 2 jalapeño peppers (seeded, deveined, and diced)
- ½ cup spring onions (sliced)
- ⅔ cup Greek yogurt
- ⅓ cup mayonnaise
- 1 Tablespoon mustard
- 2 Tablespoons parsley or cilantro (chopped)
- 2 Tablespoons lemon juice
- salt and pepper (to taste)
Instructions
- Drain well the tuna, place it in a mixing bowl, and break it into small chunks with a fork.
- Add the corn, spring onions, and jalapeño peppers.
- Add yogurt, mayonnaise, mustard, and lime juice to a small bowl. Season with salt and pepper and give it a good mix to combine the ingredients.
- Pour the dressing into the bowl with tuna and veggies. Add cilantro.
- Toss everything until all ingredients are nicely coated with the tangy dressing.
- Adjust seasonings to taste and place the salad to chill in the fridge for 15-20 minutes.
- When ready to eat, transfer to a serving bowl and serve.
Notes
- You can use tuna packed in water instead of the one in oil.
- If you want to use frozen corn to make this recipe, thaw it first and then mix it with the other ingredients.
- for the best flavor, allow the corn tuna salad to chill in the refrigerator for at least 20 minutes before serving.
Nutrition Information
Serving: 1 serving | Calories: 277kcal | Carbohydrates: 15g | Protein: 20g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 35mg | Sodium: 788mg | Potassium: 354mg | Fiber: 2g | Sugar: 6g | Vitamin A: 285IU | Vitamin C: 17mg | Calcium: 67mg | Iron: 2mg