An idea of an easy lunch menu that can be made easily and quickly would be the tuna corn salad recipe with red onion, dill and without mayonnaise. It is a simpler version of the tuna and pasta salad recipe and in which we will use only a few ingredients but you will see that it will remain particularly delicious.

Tuna Corn Salad Recipe-Served in Bowl and With a Glass of Beer

I will use in this recipe canned tuna chunks in sunflower oil, which I find more suitable and tastier than canned tuna in water. However, try not to use shredded tone, it will not have the same texture and will not look good.

Ingredients

For three servings I will use three canned tuna pieces in 145 g sunflower oil, a can of fresh corn in the water of 285 g and a medium-sized red onion.

Tuna Corn Salad Recipe-Ingredients

I will also use the juice of half a lemon, a bunch of chopped dill, a teaspoon of freshly chopped thyme, salt, pepper and a little sunflower oil.

How to Make the Tuna Corn Salad Recipe?

As you will see, this salad can be made in just ten minutes, all you have to do is mix and season the ingredients and the salad is ready.

But let’s take them one at a time. We take a medium-sized bowl in which we will mix the salad. We pour the contents of these three can tuna chunks into the bowl together with the oil in them which is a shame to throw away because it is full of flavours.

Tuna Corn Salad Recipe-Tuna Chunks in the Bowl

After I peeled the red onion, I chopped it finely and put it in a bowl over the tuna pieces.

Tuna Corn Salad Recipe-Chopped Red Onion and Tuna Chunks in the Bowl

We are going to unwrap the canned sweet corn that we put in 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.

Tuna Corn Salad Recipe-Chopped Red Onion, Tuna Chunks and Sweet Corn in the Bowl

I added finely chopped dill, leaving a little for decoration at the end, and seasoned with a teaspoon of sea salt, half a teaspoon of freshly ground pepper, a teaspoon of fresh and finely chopped thyme and the juice of half a lemon.

Tuna Corn Salad Recipe-Chopped Dill on the Tuna Salad

Because the ingredients absorbed all the oil from the can and the salad seemed a bit dry, I added another tablespoon of sunflower oil. If you use tuna in olive oil then add olive oil at the end.

Stir gently so as not to crush the tone too much and that’s it my easy tuna corn salad recipe, which I leave in the fridge for ten minutes to homogenize all the flavours after which it can be served.

Serving

It is served as such in a glass bowl, with fresh bread and necessarily a glass of beer next to it.

Tuna Corn Salad Recipe-Served in Bowl and With a Glass of Beer

If you like salads, let me recommend some of my favourite recipes from our blog such as:

Tuna Corn Salad Recipe-Served in Bowl and With a Glass of Beer

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Tuna Corn Salad Recipe-Served in Bowl and With a Glass of Beer

Tuna Corn Salad Recipe

Course: Lunch, Salad
Cuisine: International
Diet: Kosher, Low Lactose
Keyword: easy tuna corn salad, tuna corn salad, tuna corn salad recipe, tuna salad
Prep Time: 10 minutes
Resting time: 10 minutes
Total Time: 20 minutes
Servings: 3 portions
Calories: 437kcal
Author: Timea
An idea of an easy lunch menu that can be made easily and quickly would be the tuna corn salad recipe with red onion, dill and without mayonnaise.
Print Recipe

Equipment

  • bowl

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
  • 1/2 piece lemon juice
  • 1 bunch dill chopped
  • 1/2 tsp ground pepper freshly ground
  • 1 tsp sea salt kosher
  • 1 tbsp sunflower oil
  • 1 tsp thyme fresh chopped

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, fresh and finely chopped thyme 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.

Notes

If you use tuna chunks in olive oil, add extra virgin olive oil at the end instead of sunflower oil.

Nutrition

Calories: 437kcal | Carbohydrates: 24g | Protein: 46g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 1291mg | Potassium: 577mg | Fiber: 3g | Sugar: 6g | Vitamin A: 422IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 3mg