Need a quick and easy lunch idea? Look no further than this tuna corn salad! We're ditching the mayo and keeping things simple with just a few fresh ingredients like red onion and dill. This lighter take on a classic tuna and pasta salad recipe is so delicious, you won't even miss the pasta.
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I will use canned tuna chunks in sunflower oil in this recipe, which I find more suitable and tastier than canned tuna in water. However, try not to use shredded tuna; it will not have the same texture or appearance.
Ingredients
Here's what you'll need to whip up three servings of this delicious salad:
- Three Canned Tuna: Opt for chunk light tuna in sunflower oil for a richer flavour and tender texture. This provides a good source of protein and healthy fats.
- 285 g Sweet Corn: Their natural sweetness perfectly complements the savoury tuna. If fresh corn isn't available, frozen or canned corn can be used (just make sure to thaw and drain it if using frozen or canned).
- One Red Onion: Red onion adds a sharp bite and vibrant colour to the salad. Dice it finely to avoid overpowering the other flavours.
For seasoning the dish:
- One bunch of Dill: Fresh dill brings a bright, herbaceous note that elevates the overall taste. Its feathery fronds also add a lovely visual touch.
- Half Lemon Juice: A squeeze of fresh lemon juice adds a zesty tang that balances the richness of the tuna and the sweetness of the corn. It also helps to brighten the flavours of the salad.
- Salt and Pepper: Seasoning with salt and pepper is essential to enhance all the flavours and bring the salad to life.
How to Make the Tuna Corn Salad Recipe?
You won't believe how easy this salad is! Just toss the ingredients together, season to taste, and you've got a delicious lunch ready in just 10 minutes.
Add the Ingredients in the Bowl
First, grab a medium-sized bowl for mixing the salad. Add the tuna, along with the oil from the can – it's packed with flavour, so don't throw it away!
I finely diced the red onion, aiming for small pieces that would distribute evenly throughout the salad, and tossed them in with the tuna.
Next, open the can of sweet corn and drain it in a sieve to remove any excess liquid. Then, add the corn to the bowl with the tuna and onion.
Seasoning the Dish
After adding most of the finely chopped dill (saving some for garnish), I seasoned everything with a teaspoon of sea salt, half a teaspoon of freshly ground pepper, and the juice of half a lemon.
Since the ingredients had absorbed all the oil from the can, the salad seemed a bit dry, so I added another tablespoon of sunflower oil. If you're using tuna in olive oil, add a drizzle of olive oil at this stage. Stir gently to avoid breaking up the tuna too much.
There you have it – my easy tuna corn salad! I like to let it chill in the fridge for ten minutes to allow the flavours to meld before serving.
Variations
This simple tuna corn salad is a great base for lots of delicious twists. Here are some flavour booster ideas:
- Spicy: Add a pinch of red pepper flakes, a diced jalapeño, or a dash of hot sauce for some heat.
- Zesty: Include some chopped capers or olives for a briny, salty kick.
- Herby: Experiment with different fresh herbs like parsley, chives, or mint.
- Sweet and Sour: Add a teaspoon of Dijon mustard or a splash of apple cider vinegar for a tangy twist.
Serving
This versatile tuna corn salad can be enjoyed in many ways! For a satisfying lunch, I enjoyed the salad from a glass bowl, paired with fresh bread and a cold beer.
How to Store?
To keep your tuna corn salad fresh and delicious, follow these storage tips:
- Transfer: Place any leftover salad in an airtight container. This helps prevent the salad from drying out and absorbing odors from other foods in your fridge.
- Chill: Refrigerate the salad promptly. Aim to get it into the fridge within two hours of making it, especially if you're in a warmer climate.
- Shelf life: Tuna corn salad is best enjoyed within 2-3 days of making it. After that, the quality may start to decline.
Freezing is not recommended for this salad. The texture of the ingredients, especially the tuna and corn, can become compromised upon thawing.
If the salad has been sitting in the fridge for a while, give it a gentle stir before serving to redistribute the flavours and any accumulated liquid.
FAQ
Yes, tuna and corn go really well together! They complement each other beautifully in terms of both flavour and texture. The sweetness of the corn balances the savoury notes of the tuna, and the corn's crunch contrasts nicely with the tuna's tenderness.
It's a simple yet satisfying pairing that's popular in a variety of dishes, from salads to sandwiches to pasta bakes.
Canned corn can definitely be part of a healthy diet! It's a convenient and affordable way to enjoy corn's nutritional benefits, like fiber, vitamins (like B vitamins and vitamin C), and antioxidants.
Overall, canned corn is a good option when fresh corn isn't available. Just be mindful of the sodium content and choose varieties without added sugar.
We'd love to hear what you think! Leave a comment below and tell us how you enjoyed this tuna corn salad. And don't forget to follow us on Facebook, Instagram, and Pinterest for more tasty recipes.
Related
I highly recommend giving this delicious tuna corn salad a try! If you're a fan of salads, you might also enjoy these favourites from our blog:
Tuna Corn Salad Recipe
Equipment
- 1 mixing bowl
- 1 chopping board
- 1 knife
Ingredients
- 435 g tuna chunks in sunflower oil 3 x 145 g
- 285 g sweetcorn in water 1 can
- 1 piece red onion medium-size
- ½ piece lemon juice
- ½ bunch dill chopped
- ½ teaspoon ground pepper freshly ground
- 1 teaspoon sea salt kosher
- 1 tablespoon sunflower oil
Instructions
- Pour the contents of these three canned tuna chunks into the bowl together with the oil in them. Peel the red onion, after chopped it finely and put it in a bowl over the tuna pieces.
- Unwrap the canned sweet corn, put into a sieve and strained it to get rid of the water in which it stayed and then we put it in a bowl over the other ingredients.
- Add the finely chopped dill, leaving a little for decoration at the end, and seas with sea salt, freshly ground pepper, and the juice of half a lemon.
- Because the ingredients absorbed all the oil from the can and the salad seemed a bit dry, I added another tablespoon of sunflower oil. Stir gently and leave in the fridge for ten minutes to homogenize all the flavours after which it can be served.
- Serve as such in a glass bowl, with fresh bread and necessarily a glass of beer next to it.
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