Tuna corn salad with balsamic dressing
This delicious tuna corn salad is a healthy meal that can be served as a starter or as a meal in itself. And it can be prepared in less than 10 minutes.
Ingredients
 | 5 oz (140 g) can of tuna |
 | 5 oz bag of mixed greens – you can use any sort of mixed greens like arugula, mâche, frisée, chicory, romain lettuce, baby spinach, etc. |
 | 5 oz (140 g) can of corn |
 | 1/2 red onion or sweet onion, chopped |
For the dressing:
 | 2 tablespoons of balsamic vinegar |
 | 1 tablespoon of olive oil |
 | 200 g (3/4 cup) of feta cheese |
 | Pinch of salt and pepper |
How to make this tuna corn salad
- Whisk together the olive oil, balsamic vinegar, salt, and pepper in a small bowl to make the dressing.
- Chop the feta and red onion into small, even pieces.
- Place the mixed greens in a large salad bowl and add the chopped ingredients.
- Drizzle the dressing over the salad.
- Toss well to coat everything evenly.
- Serve immediately.
This tuna corn salad recipe is not only a delicious treat, it is also an excellent source of protein and Omega-3 fatty acids. And best of all, it can be prepared in 10 minutes or less.
Canned tuna is a great option to consider when you need something handy and easy. The combination of tuna and corn provides a nice texture and a blend of flavors that goes well together.
This salad can be served as a main dish or as a side salad, especially if you are watching your health or have a desire to eat a light and nutritious meal.
Cooking tips
- Canned tuna works best, as it is already cooked and can easily be added into the dish.
- I recommend canned corn rather than sweet corn to avoid making it too sweet. Sweet corn has a higher sugar content as it is picked while still immature, before the sugar has a chance to turn into starch.
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Tuna corn salad with greens
Equipment
Ingredients
- 5 oz bag of mixed greens
- 5 oz can of tuna (140 g)
- 5 oz can of corn (140 g)
- 200 g of feta cheese (3/4 cup)
- 1/2 red onion
Salad dressing
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of olive oil
- pinch of salt and pepper
Instructions
- In a small bowl, prepare the dressing by mixing the olive oil and balsamic vinegar, along with the salt and pepper.
- Chop the feta, and red onion into small pieces.
- In a large salad bowl, combine mixed greens with all the ingredients including the dressing.
- Toss the salad to make sure that the dressing coats evenly.
- Serve when ready.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
Tuna corn salad is a wonderfully light salad that can be served as a starter at just about any occasion. I would recommend serving it with something light like white pizza with zucchini or salmon in lemon butter sauce.
How to store it?
Yes, you can prepare the tuna corn salad with greens a few hours in advance, but I don’t recommend adding the dressing into the salad. The salad will become heavy and wilt with the dressing on top, so it is best to keep them separately.
Keep them separate in the fridge, and when ready to serve remove both from the fridge about 20 minutes in advance so that they get to room temperature. Then add the balsamic dressing onto the salad a few minutes before you are ready to serve.
