Easy & Delicious Tuna Corn Salad (10-Minute Recipe!)

Looking for a quick, healthy, and flavor-packed dish? This Tuna Corn Salad is a game-changer and is a great way to switch up the same-old-tuna-salad! It’s loaded with protein-rich tuna, sweet corn, fresh herbs, and a zesty lemon-Dijon dressing—all ready in just 10 minutes.

Whether you need a light lunch, quick dinner, snack, or easy meal prep idea, this no-cook recipe will become a go-to favorite.

Why You’ll Love This Corn and Tuna Salad

• Fast & Easy – Ready in just 10 minutes!
• Healthy & Nutrient dense – Packed with lean protein, fiber, and heart-healthy fats, including omega-3 fatty acids, which are essential for brain, eye and heart health.
• Budget-Friendly – Uses simple pantry staples, including canned corn and tinned tuna.
• Versatile – Enjoy it on its own, in a wrap, over greens, or with crackers!

Ingredients

• Tuna in extra virgin olive oil (drained, oil reserved), we love the Genova tuna in olive oil
• Canned corn
• Scallions (white and green parts)
• Dill (we love the dill in this, but if need be, you can substitute cilantro or parsley)
• Lemon juice and zest (when I am using the zest of a lemon, I typically purchase organic lemons, since we will be eating the peel)
• Dijon mustard
• Extra virgin olive oil
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

How to Make This Tuna Salad with Corn

1. Prepare the Tuna: Open the canned tuna and drain the olive oil into a small mixing bowl, as below. Flake the tuna into a large mixing bowl.
2. Combine the Ingredients: Add the corn, scallions, and dill to the tuna. Mix well.
3. Make the Dressing: In the small bowl with the reserved olive oil, whisk in the lemon juice, zest, and Dijon mustard. Season with salt and black pepper to taste.
4. Mix & Serve: Pour the dressing over the tuna mixture and toss well. Taste and adjust seasoning if needed.

Ways to Enjoy This Tuna Corn Salad

• Over a bed of greens for a hearty salad. Top with crushed potato chips, as we do this in this Tuna Salad with Capers.
• In a sandwich or wrap for a protein-packed meal.
• With crackers or toasted bread for lunch.
• Over rice or quinoa for a satisfying grain bowl.

Frequently Asked Questions

How should you store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully, making it even tastier the next day!

Can you use frozen corn?

Yes, you can use frozen corn. Just cook the corn, then cool, prior to adding to the salad.

Can you use tuna in water?

You can use tuna in water, but why would you? Tuna in olive oil is packed with so much more flavor and is much more tender. If you do use tuna in water, drain the water (don’t reserve). Then, when you’re making the dressing for the tuna, add 2-3 tablespoons additional extra virgin olive oil.

Can you use other canned fish here? Like canned salmon or sardines?

Absolutely! There are so many wonderful tinned fish options out there. This salad would be great with canned salmon, sardines or even mackerel.

Looking for more tinned fish recipes? Try these:

• Sardine Eggs
• Sardine Avocado Toast
• Sardine Melt

This corn and tuna salad is a delicious, nutritious, and ridiculously easy meal that proves healthy eating doesn’t have to be complicated. Whether you’re looking for a quick lunch idea, high-protein meal, or budget-friendly recipe, this dish checks all the boxes.