Quick Corn Tuna Salad (20-minutes)
This delicious corn tuna salad perfectly blends sweet corn, savory tuna, creamy mayo, and fresh ingredients.
Table of Contents
Why This Corn Tuna Salad Works
It’s a quick and easy corn and tuna salad with a mayo recipe that can be prepared in 15-20 minutes.
This dish can be prepared in advance and stored in the refrigerator.
This is absolutely perfect for feeding a big group of people.
Ingredients and Substitutions
You don’t need anything fancy – just some easy-to-find ingredients.
Tuna: Albacore tuna in olive oil is a white flaky tuna, and I found the perfect solid white albacore at Trader Joe’s that has just the right amount of salt.
If you have yellowfin in the pantry, that also works. Albacore is a white tuna, whereas yellowfin is slightly darker.
Frozen Sweet Corn: At harvest, this organic sweet corn is quickly frozen for freshness and easy freezer storage for tuna corn salad.
Mayo: Made with avocado oil, this homemade mayo with avocado oil recipe takes less than 5 minutes to prepare.
Green onions are a great way to add texture and flavor to the tuna salad.
Fresh Lemon Juice for tanginess. Fresh lime juice also works!
Salt for flavor.
Optional:
Cherry Peppers marinated in vinegar add color, texture, and tartness. For a spicy twist, add diced jalapeños.
Parsley the perfect garnish, but optional.
Cherry Tomatoes are also the perfect addition to this tuna with corn recipe.
Top Tips
- Frozen sweet organic corn saves time and is easy to store in the freezer.
- Make sure to drain the tuna thoroughly in order to prevent the tuna and corn salad from becoming too watery.
Instructions For A Simple and Delicious Corn Tuna Salad
Step 1
Quickly cook the corn in a saucepan on medium heat for 8-10 minutes, set aside, and allow it to cool.
Thinly slice the green onions, remove the bad layers, rinse, slice the green onions, and add them to a medium mixing bowl.
Step 2
Drain and discard the oil from the tuna cans. Add the tuna and cooled corn to the bowl and mix with mayo.
Then add the fresh lemon juice and salt to taste, and mix well.
Optional but highly recommend, finely dice cherry peppers marinated in vinegar, and garnish with chopped fresh parsley.
Storage
Store the tuna salad in an airtight glass container for up to 3-4 days. Once opened canned tuna can last in the fridge for up to five days, depending on how it’s stored.
Variations
For the perfect salad, serve with fresh arugula, tomato, vinegar, and oil.
Turn it into a corn and tuna sandwich. It’s perfect on a slice of pumpernickel or sourdough bread.
A pasta salad made with tuna and sweetcorn is delicious. Cook the rotini pasta in boiling water, allow it to cool, and mix it with tuna, and sweetcorn salad. Serve cold.
Quick Corn Tuna Salad (20-minutes)
Equipment
- 1 Medium-sized saucepan
- 1 Medium-sized Mixing Bowl
- 1 Silicone Spatula
- 1 Cutting Board
- 1 Pairing Knife
Ingredients
- 3 cans Solid white albacore tuna
- 1 cup Frozen Sweet Corn
- 1 cup Mayo
- 2 Green Onions
- 1 tsp Fresh Lemon Juice
- 1 tbsp Cherry Peppers
- 1 tsp Fresh Parsley
- 1/8 tsp Salt to taste
Instructions
- Step 1Quickly cook the corn in a saucepan on medium heat for 8-10 minutes, set aside, and allow it to cool.Thinly slice the green onions, remove the bad layers, rinse, slice the green onions, and add them to a medium mixing bowl.
- Step 2Drain and discard the oil from the tuna cans. Add the tuna and cooled corn to the bowl and mix with mayo.Then add the fresh lemon juice and salt to taste, and mix well.Optional but highly recommend: finely dice cherry peppers marinated in vinegar and garnish with chopped fresh parsley.Serve with fresh arugula, vinegar, and oil for the perfect salad.
