Corn Tuna Salad
A fresh and tangy salad combining tuna, corn, and spicy jalapeños, perfect for a quick lunch or light dinner.
Ingredients
Canned Goods
- 10 oz tuna (drained)
- 2 cups corn kernels (canned or frozen)
- 2 pieces jalapeño peppers (seeded, deveined, diced)
- 0.5 cup spring onions (sliced)
- 0.67 cup Greek yogurt
- 0.33 cup mayonnaise
- 1 Tablespoon mustard
- 2 Tablespoons parsley or cilantro (chopped)
- 2 Tablespoons lemon juice
- to taste salt and pepper
Instructions
- Drain tuna and place in a bowl, breaking into chunks.
- Add corn, spring onions, and jalapeños to the bowl.
- Mix yogurt, mayonnaise, mustard, lemon juice, salt, and pepper in a small bowl.
- Pour dressing over tuna and vegetables, add cilantro, and toss to coat.
- Chill in the fridge for 15-20 minutes before serving.
Notes
Adjust seasonings to taste and serve chilled.