You guys, you literally can’t find an easier recipe than this tasty Tuna Salad. It involves one bowl, opening a couple of cans, and a quick stir. That’s all that stands between you and a delicious and healthy dish.
It’s different than the tuna salad that you might be accustomed to piling on your sandwich; this one has no mayo. Or celery. Or relish, for that matter. No, this one features olive oil and a touch of lemon juice backed by sweet corn, black olives, and bright green onions. It’s a different flavor profile than your deli tuna salad for sure, but it’s a welcome change. This is one we love eating with a fork rather than between two slices of bread.
This tuna salad is so easy, there’s not even a dressing to mix up. As long as you use tuna that’s been packed in olive oil, you only need to add a little lemon juice before mixing everything together. You just dump in the cans of tuna without draining them and then use a fork to break up the fish before adding the rest of the ingredients and tossing them quickly together. If you opt for tuna packed in water instead, you would just need to add the drained tuna to the bowl and then a little olive oil when you add the rest of the ingredients — about two tablespoons.
This simple salad is pretty much as quick as a recipe gets, and just about as tasty too. It’s full of protein, colorful flavors, and healthy fats. It’s the perfect go-to lunch when you’re in a pinch!
Easy Tuna Corn Salad
- 2 (5 oz) cans tuna in olive oil
- 1 (29 oz) can corn kernels, rinsed and drained
- 1 bunch green onions, sliced
- 2 (2.25 oz) cans sliced black olives
- Juice from one lemon
- Kosher salt and freshly ground pepper, to taste
- Place tuna in a medium bowl, and break up with a fork. Add remaining ingredients and toss to combine.
- Serve immediately, or cover and chill for up to one day. Enjoy!
Adapted from Roxy's Kitchen.