Is there any better salad then one you can scoop up with corn chips? My Tuna Corn Salad with a creamy dill dressing has bursts of flavour in every mouthful. With a delicious crunchy texture from the fresh corn and celery, don’t sleep on this tuna salad!
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If you love a scoopable salad then you’ll also want to try my Tex Mex Salad with Honey Lime Dressing.
What’s to Love About Tuna Corn Salad
- it’s a full meal – this recipe has all of the nutrients needed to make it a full meal with no need to add extra protein, thanks to the tuna.
- versatile – eat this salad just as it is, scoop it up with corn chips or use it to fill a wrap or sandwich.
- allergy friendly – this corn tuna salad is gluten free and can easily be made dairy free.
- great for meal prep – this salad is perfect for meal prep as the vegetables don’t go soggy. Store in an airtight container for up to 3-4 days in the fridge.
- healthy – filled with protein, fiber and complex carbohydrates as well as nutrients like vitamin C and beta carotene, this salad is a balanced meal.
Ingredients Notes and Substitutions
Find all of the simple ingredients needed for this salad from your local grocery store. Here’s a list of what you’ll need along with any possible substitutions and ingredients notes.
- fresh corn kernels – I definitely would opt for fresh sweet corn over canned corn. Being the star ingredient, you really want as fresh and as flavoursome as possible.
- canned tuna in springwater – I prefer to use tuna in spring water but it’s ok to use tuna in brine or olive oil instead if that is what you have on hand.
- spring onions – also known as shallots or green onions. Finely sliced spring onions adds a kick of flavour to every mouthful.
- red onion
- celery
- fresh parsley – you can use other fresh herbs like cilantro or mint.
Salad Dressing Ingredients
- olive oil – I always use extra virgin olive oil as it less processed and more nutrient dense.
- yoghurt – use either natural Greek yoghurt (unsweetened) or natural coconut yoghurt (not coconut flavoured yoghurt). For something a little more rich you can swap the yoghurt for sour cream.
- mayonnaise – I personally am a big fan of mayo, but if you’re not then you can swap the mayo for more yoghurt.
- fresh dill – you can swap fresh dill for other fresh herbs like parsley, mint, basil or coriander (cilantro).
- fresh lemon juice – if you are using cilantro instead of dill than you might like to swap the lemon juice for lime juice for a Mexican twist.
- sea salt flakes
- cracked black pepper
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Variations
- spicy – add jalapeños
- Mexican – use cilantro and lime juice instead of parsley and lemon juice. Serve as a side dish alongside tacos and nachos, yum!
How to Make This Tuna Corn Salad Recipe
I love easy recipes like this one for a quick and fresh lunch or dinner. With lots of crunch from the celery and corn, plus heaps of flavour from the spring onions, onions and herbs, this salad is perfection! And it’s ready in less than 20 minutes!
First, add the corn kernels, tuna, finely sliced spring onions, finely diced red onion, celery and roughly chopped parsley to a large mixing bowl or salad bowl.
To make the dressing, add the olive oil, yoghurt, mayonnaise, roughly chopped dill, lemon juice, salt and pepper to a medium mixing bowl. Whisk well until smooth and creamy.
Pour the creamy dressing into the large bowl with salad ingredients. Toss to coat the entire salad in dressing and serve.
Serving Suggestions
Personally I love this salad just as it is or scooped up with corn chips or crackers. You can also use this salad as a sandwich or wrap filling. For low carb lettuce wraps use large lettuce leaves (ice berg lettuce is perfect) and wrap up.
Storage
This salad is best stored in an airtight container in the refrigerator for 3-4 days. I like to divide the salad up between individual serving size containers for an easy grab-and-go lunch.
Tuna Corn Salad with Creamy Dill Dressing
Equipment
- Chopping Board
- Sharp knife
- Large salad bowl
- Medium Mixing Bowl
Ingredients
- 3 corn cobs, corn kernels sliced off
- 425 grams canned tuna, in Springwater, strained
- 3 spring onions, thinly sliced
- ¼ red onion, peeled and finely chopped
- 2 sticks celery, diced
- handful fresh parsley, roughly chopped
Salad Dressing
- 4 tablespoons extra virgin olive oil
- ½ cup Greek yoghurt, or natural coconut yoghurt
- ½ cup mayonnaise
- 4 tablespoons lemon juice
- small handful dill, roughly chopped
- 1 teaspoon sea salt flakes
- cracked black pepper, to taste
Instructions
- To a large mixing bowl add the fresh corn kernels, tuna, spring onions, finely chopped red onion, diced celery, roughly chopped parsley, salt and pepper.
- Next, make the dressing. To a small mixing bowl add the olive oil, yoghurt, mayonnaise, lemon juice, dill, salt and pepper. Whisk to combine until smooth and creamy.
- Pour the dressing into the salad mixture and toss to coat everything evenly, breaking up the tuna into smaller chunks.
- Enjoy this salad alongside corn chips or crackers or use as a sandwich or wrap filling.
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