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Side view of tuna corn salad with cherry peppers
Olga

Quick Corn Tuna Salad (20-minutes)

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Delicious corn tuna salad with green onions, cherry peppers, and fresh lemon juice.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Calories: 349
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 Medium-sized saucepan
  • 1 Medium-sized Mixing Bowl
  • 1 Silicone Spatula
  • 1 Cutting Board
  • 1 Pairing Knife

Method
 

  1. 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.
  2. 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.
    Serve with fresh arugula, vinegar, and oil for the perfect salad.
    Overhead shot of Ingredients for corn tuna salad in a bowl

Nutrition

Calories: 349kcal

Notes

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.

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