Have you ever heard of corn tuna salad? It may sound like an odd combination to some but I think you’ll love it! Crunchy corn, tasty tuna, zesty olives, and green onions are the stars of this dish.
This salad is actually one that my mom recommended after trying it at a baby shower. They were serving buffet style, and this salad was the first bowl to be empty. It’s easy enough to remember all by itself because of the short ingredient list. Corn, tuna, olives, and green onions are all you have to keep in mind. Add a little lemon juice and olive oil to complement the tuna and you’ve got a nice salad to share or even keep all to yourself!
Ingredients for Easy Corn Tuna Salad:
1 can solid white albacore tuna in water
1 10 oz. steambag corn, cooked per directions
1/2 bunch sliced green onions
1/2 can sliced and pitted black olives
4 tbsp lemon juice
4 tbsp extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper
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Directions:
- Start by cooking the corn in the steambag and letting it cool completely. I usually put mine right in the refrigerator to cool.
- When the corn is cool, drain the tuna and chunk it up in a bowl with the lemon juice and olive oil.
- Mix with the corn.
- Drain your half can of olives and add to the salad. You can add more or less as you desire.
- Mix thoroughly.
- Garnish with green onion. If you’d like, you can mix the green onion in, but I prefer just to leave it on the top of the salad.
Tools Needed:
can opener
measuring spoons
mixing spoon
serving bowl
Easy Corn Tuna Salad
This easy corn tuna salad will be the hit of your next get together. Hearty enough to be a meal and simple enough to be a salad, this one checks all the boxes.
Ingredients
- 1 can solid white albacore tuna in water
- 1 10 oz. steambag corn, cooked per directions
- 1/2 bunch sliced green onions
- 1/2 can sliced and pitted black olives
- 4 tbsp lemon juice
- 4 tbsp extra virgin olive oil
-
1/4 tsp salt
1/4 tsp pepper
Instructions
Start by cooking the corn in the steam bag and letting it cool completely. I usually put mine right in the refrigerator to cool.
When the corn is cool, drain the tuna and chunk it up in a bowl with the lemon juice and olive oil.
Mix with the corn.
Drain your half can of olives and add to the salad. You can add more or less as you desire.
Mix thoroughly.
Garnish with green onion. If you'd like, you can mix the green onion in, but I prefer just to leave it on the top of the salad.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 205Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 24mgSodium: 224mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 15g
Nutrition information isn't always accurate.
Questions People Ask:
Corn tuna salad is a delicious combination of tuna and vegetables complimented by a healthy drizzle of olive oil and lemon juice.
Yes! You can make this salad ahead of time – if you let it sit for a few hours, the flavors meld together better!
Corn tuna salad can be stored in an airtight container in the refrigerator for up to 2 days.
I do not recommend freezing this salad.
Some people like to add more to the salad – examples are bacon, red onions, black beans, tomatoes, and peas. It’s such an easy salad to make you won’t have any problem mixing it up and trying different flavor combinations. If you want to get really fancy, you can even carve out the inside of a tomato and serve the salad in tomato “bowls”.
I don’t suggest tuna in oil – it’s healthier to use tuna in water and then add a bit of extra virgin olive oil to make the dressing.
Tuna in a pouch is fine as long as you use 5 ounces.
The cool thing about this recipe is that it’s easy to double or even triple if you’re feeding a crowd. Since it uses 1 steambag and 1 can of tuna, all you have to do is double or triple them and add your olives accordingly. You may not need as much dressing, though, so it might be a better idea to make the lemon juice and olive oil in a separate bowl and mix it in little by little so that you don’t use too much.
Easy Corn Tuna Salad
Crunchy corn, tasty tuna, zesty olives and green onions are the stars of corn tuna salad. You won't believe how easy and delicious it is!
Ingredients
- 1 can solid white albacore tuna in water
- 1 10 oz. steambag corn, cooked per directions
- 1/2 bunch sliced green onions
- 1/2 can sliced and pitted black olives
- 4 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Start by cooking the corn in the steambag and letting it cool completely. I usually put mine right in the refrigerator to cool.
- When the corn is cool, drain the tuna and chunk it up in a bowl with the lemon juice and olive oil.
- Mix with the corn.
- Drain your half can of olives and add to the salad. You can add more or less as you desire.
- Mix thoroughly.
- Garnish with green onion. If you'd like, you can mix the green onion in.
Looking for more summer food ideas? Check out Instant Pot Baby Back Ribs, Potato Salad with Sour Cream and Dill, and Loaded Iceberg Wedge salad for starters!
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Easy Corn Tuna Salad
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