An idea of an easy lunch menu that can be made easily and quickly would be the tuna corn salad recipe with red onion, dill and without mayonnaise. It is a simpler version of the tuna and pasta salad recipe and in which we will use only a few ingredients, but you will see that it will remain particularly delicious.
Table of Contents
I will use canned tuna chunks in sunflower oil in this recipe, which I find more suitable and tastier than canned tuna in water. However, try not to use a shredded tone; it will not have the same texture and look good.
Ingredients
For three servings, I will use three canned tuna pieces in 145 g of sunflower oil, a can of fresh corn in the water of 285 g and a medium-sized red onion.
I will also use the juice of half a lemon, a bunch of chopped dills, a teaspoon of freshly chopped thyme, salt, pepper and a little sunflower oil.
How to Make the Tuna Corn Salad Recipe?
As you will see, this salad can be made in just ten minutes, all you have to do is mix and season the ingredients, and the salad is ready.
But let’s take them one at a time. We take a medium-sized bowl in which we will mix the salad. We pour the contents of these three cans of tuna chunks into the bowl with the oil in them, which is a shame to throw away because it is full of flavours.
After I peeled the red onion, I chopped it finely and put it in a bowl over the tuna pieces.
We will unwrap the canned sweet corn that we put in a sieve and strained it to get rid of the water in which it stayed, and then we put it in a bowl over the other ingredients.
Seasoning the Di
I added finely chopped dill, leaving a little for decoration at the end, and seasoned with a teaspoon of sea salt, half a teaspoon of freshly ground pepper, a teaspoon of fresh and finely chopped thyme and the juice of half a lemon.
Because the ingredients absorbed all the oil from the can and the salad seemed a bit dry, I added another tablespoon of sunflower oil. If you use tuna in olive oil, add olive oil at the end.
Stir gently so as not to crush the tone too much, and that’s my easy tuna corn salad recipe, which I leave in the fridge for ten minutes to homogenize all the flavours, after which it can be served.
Serving
This tuna corn salad is served in a glass bowl with fresh bread and a glass of beer next to it.
I recommend you try this delicious tuna corn salad recipe, and if you like salads, let me recommend some of my favourite recipes from our blog, such as:
- Butter Beans Salad Recipe
- Best Leftover Turkey Salad Recipe
- Grilled Apricot Salad Recipe
- Best Homemade Chicken Salad Recipe
- Easy Cold Pasta Salad Recipe
- Mediterranean Cabbage Salad Recipe
Don’t forget that if you like our recipes and want to be up to date with our new recipe ideas, follow us on our Facebook, Twitter, Instagram, and Pinterest pages.
Tuna Corn Salad Recipe
Equipment
- 1 mixing bowl
- 1 chopping board
- 1 knife
Ingredients Â
- 435 g tuna chunks in sunflower oil 3 x 145 g
- 285 g sweetcorn in water 1 can
- 1 piece red onion medium-size
- ½ piece lemon juice
- 1 bunch dill chopped
- ½ tsp ground pepper freshly ground
- 1 tsp sea salt kosher
- 1 tbsp sunflower oil
- 1 tsp thyme fresh chopped
InstructionsÂ
- Pour the contents of these three canned tuna chunks into the bowl together with the oil in them. Peel the red onion, after chopped it finely and put it in a bowl over the tuna pieces.
- Unwrap the canned sweet corn, put into a sieve and strained it to get rid of the water in which it stayed and then we put it in a bowl over the other ingredients.
- Add the finely chopped dill, leaving a little for decoration at the end, and seas with sea salt, freshly ground pepper, fresh and finely chopped thyme and the juice of half a lemon.
- Because the ingredients absorbed all the oil from the can and the salad seemed a bit dry, I added another tablespoon of sunflower oil. Stir gently and leave in the fridge for ten minutes to homogenize all the flavours after which it can be served.
- Serve as such in a glass bowl, with fresh bread and necessarily a glass of beer next to it.
