Corn Tuna Salad
Corn Tuna Salad is an easy recipe that elevates lunch to the next level. With its simple ingredients, this fresh, light meal is destined to be a family favorite.
Servings: 4
Calories: 544kcal
Ingredients
- 2 cups corn thawed from frozen (or 2 cans well drained)
- 2 cans tuna drained
- ¼ Red onion finely chopped
- ½ cup Pickled jalapeños chopped
- ½ Celery stick diced
- 1 cup Mayonnaise
- 1 lime (just the juice)
- Salt to taste
- ¼ bunch fresh cilantro chopped
Instructions
- Add all the ingredients in a large bowl.
- Mix well.
- Place in the fridge until ready to serve.
- If not serving right away, the dressing will sit at the bottom of the bowl. Mix well again and then serve.
Notes
Optional: cherry tomatoes, black beans, or ripe tomatoes
If you’re not a mayo fan, you can substitute with Greek yogurt or sour cream for a creamy texture. You can also try extra virgin olive oil for a different flavor profile.
To make it spicier, add more pickled jalapenos. Or to reduce any heat, omit the pickled jalapenos altogether.
Nutrition
Calories: 544kcal | Carbohydrates: 20g | Protein: 20g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 828mg | Potassium: 392mg | Fiber: 3g | Sugar: 5g | Vitamin A: 621IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 2mg