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Tuna and corn salad

Tuna and corn salad

A simple, hearty salad you can throw together in a hurry from everyday ingredients! Tuna and corn salad is quick and easy to make, and you can buy and keep the ingredients on hand so they're always ready. This salad will save the day when guests show up out of the blue, and it brightens up a simple family dinner too.

Anna

Recipe author

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Composition / ingredients

Servings:

Canned tuna

170

Canned corn

200

Pickled cucumbers

Eggs (boiled)

Dill

Mayonnaise

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 6 g

Fats 29 % 4 g

Carbohydrates 29 % 4 g

80 kcal

GI: 25 / 75 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make a tuna and corn salad? Gather your ingredients. Use any tuna — packed in water or in oil (the oil, by the way, can be used to dress the salad). The cucumbers can be brined or vinegar-pickled. I used dill, but you can use other herbs to taste. Sometimes onion or salad onion is added to this salad.
Step 2:

Carefully open the can of corn. Tip the corn into a sieve to drain off the excess liquid. Put as much corn as you need into the salad bowl.
Step 3:

Cut up the rest of the ingredients. The salad looks neat and attractive if you cut everything into pieces of the same size and shape (cubes, for instance). Take the brined or pickled cucumbers out of the jar and cut them into small cubes. Add the cut cucumbers to the bowl with the corn.
Step 4:

Boil the eggs. How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them on low heat. Boil the eggs for 9 minutes from the boil, then cover them with cold water to cool. The sudden temperature change makes the shell easier to peel. Peel the eggs, cut them into small cubes, and add them to the salad.
Step 5:

Carefully open the can of tuna and drain off the oil or water. Cut the tuna up roughly or flake it apart. Add the tuna to the salad with the rest of the ingredients.
Step 6:

Rinse the fresh herbs under cold running water and dry them. Then chop them finely and add them to the salad.
Step 7:

Add mayonnaise, salt, and ground black pepper to taste and mix. Go easy on the salt — mayonnaise is already quite salty, so don't oversalt.
Step 8:

Serve the finished tuna and corn salad right after making it. It's a dish in its own right — serve it for dinner or as a snack.

This salad has a lot going for it. First, it's very quick and easy to make. Second, the ingredients are easy to find and can be bought ahead of time. Third, the salad is made of wholesome ingredients — tuna, corn, eggs, fresh herbs. The only downside might be the mayonnaise — not everyone likes it. In that case you can dress the salad with the oil from the tuna, swap in sour cream, or make your own favorite, more wholesome dressing.
It's better to make your own mayonnaise — tastier and healthier. See some good homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, on their own or mixed with mayonnaise in any ratio you like — this lightens the dish.
Shake the can before buying. The more liquid it has, the less fish.
How do you buy canned corn well? Always check the date on the can. If it's in a glass jar, look closely at the kernels — they should be uniform in size and color, whole, and unblemished. The ingredient list shouldn't include dyes, preservatives, or flavor enhancers.