Healthy Tuna Corn Salad (No Mayo)

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

Healthy Tuna Corn Salad (No Mayo)

Course: Appetizers, Lunch, Salad

Cuisine: International, Mediterranean

Diet: Halal, Low Fat

Keyword: easy tuna corn salad, healthy tuna recipe, high protein salad, no mayo tuna salad, tuna corn salad, tuna corn salad recipe, tuna salad

Prep Time: 10

Resting time: 10

Total Time: 20

Servings: portions

Calories: 436kcal

Author: Timea

A fresh, 10-minute tuna salad made without mayonnaise. This high-protein lunch uses tuna chunks in sunflower oil, sweet corn, red onion, and fresh dill for a light yet satisfying meal. Perfect for a quick healthy lunch or a picnic side dish!

Print Recipe

Metrics - US Customary

Equipment

1 mixing bowl
1 chopping board
1 knife

Ingredients

435 g tuna chunks in sunflower oil 3 x 145 g
285 g sweetcorn 1 can, drained
1 piece red onion medium-sized, finely diced
½ piece lemon juice freshly squeezed juice
½ bunch dill finely chopped
½ teaspoon ground pepper freshly ground
1 teaspoon sea salt kosher
1 tablespoon sunflower oil extra, if needed for moisture

Instructions

Start with the Tuna: Grab a medium-sized mixing bowl. Pour the contents of the three cans of tuna chunks directly into the bowl, including the sunflower oil from the cans.
Add the Aromatics: Peel and finely dice the red onion. Add the onion pieces to the bowl with the tuna.
Prep the Corn: Open the can of sweet corn and pour it into a sieve. Rinse and drain thoroughly to remove the canning liquid, then add the corn to the mixing bowl.
Seasoning: Add the finely chopped dill (reserve a tiny bit for garnish). Season with sea salt, freshly ground pepper, and the juice of half a lemon.
Adjust Texture: If the salad looks a little dry after stirring, add one extra tablespoon of sunflower oil.
The Gentle Mix: Stir everything together gently using a spoon. Be careful not to mash the tuna; you want to keep those nice chunky pieces intact!
Chill and Serve: Place the salad in the fridge for 10 minutes to let the flavors meld. Serve in a glass bowl with fresh bread and a cold beer.

Video

Notes

Tuna Selection: Use "chunks" rather than "shredded" or "flaked" tuna for the best texture.
Oil Choice: If you prefer, you can use tuna in olive oil and add a drizzle of Extra Virgin Olive Oil at the end instead of sunflower oil.
Storage: Store in an airtight container in the fridge for 2-3 days. Freezing is not recommended.
Pro Tip: This salad tastes even better the next day after the red onion has had time to mellow out in the lemon juice!

Nutrition