Tuna Salad With Corn (Easy & High-Protein)

Tuna Salad With Corn is a high-protein tuna salad made with canned tuna, roasted corn, crisp vegetables, and a creamy lemon dressing. It's an easy meal prep recipe that works well for quick lunches, light dinners, or snack plates during a busy week. Unlike traditional versions, this one uses half Greek yogurt and half mayo for a rich, creamy texture with more protein and a lighter finish.

I make some version of tuna or chicken salad almost every week because it solves one of the biggest weekday problems: lunch that needs to be quick, filling, and actually worth eating. It's the kind of meal you can prep ahead, change up a few different ways, and rely on when life feels busy.

As a nutrition coach, I saw this all the time. People wanted to eat more protein and feel better, but they assumed that meant rotating the same bland meals on repeat. Plain chicken, plain tuna, eggs every day. Eventually, they got bored, and once boredom set in, consistency usually disappeared right after it.

That's exactly why recipes like this matter. A small shift in flavor can make eating real food feel much easier to stick with. The roasted corn adds sweetness and texture, the fresh vegetables keep it crisp, and the creamy dressing still tastes rich without being overly heavy.

I also love the half mayo and half Greek yogurt combo here. Mayo gives you that classic tuna salad texture, while Greek yogurt adds protein and keeps the dressing creamy without relying on all mayo. It's one of my favorite ways to keep familiar comfort foods satisfying while using more nutrient-dense ingredients.

If you are looking for more easy high-protein recipes, check out my Sonoma Chicken Salad, Mexican Chicken Salad, Tuna Caesar Salad, Cheeseburger Bowl, or High Protein Pasta Salad.

Ingredients You'll Need

• Tuna: Use two cans of good-quality tuna packed in water and drain them well. I like brands such as Wild Planet and Safe Catch, which are popular for quality sourcing and mercury testing standards. They're both widely trusted options and easy to find online or in many grocery stores, and I often stock up at Costco. Most importantly, drain the tuna really well so the dressing stays creamy instead of watery.
• Frozen Roasted Corn: This is one of the ingredients that makes the recipe special. Roasted corn has a sweeter, deeper flavor than plain canned corn and adds a little texture, too. It's an easy freezer staple that works year-round.
• Green Onions: Milder than regular onions, so they add flavor without overpowering the tuna.
• Red Onion: Adds a sharper bite and contrast. Finely chopping it keeps the flavor balanced.
• Celery: Classic crunch. It keeps the salad fresh and gives texture in every bite.
• Cilantro: Bright and fresh with a citrusy finish. If you're not a cilantro fan, flat-leaf parsley works well too.
• Mayonnaise: Adds richness and the familiar creamy texture people expect from tuna salad. I like using an avocado oil mayo such as Chosen Foods for a cleaner ingredient list and rich flavor that still feels classic.
• Greek Yogurt: I like using a thick grass-fed Greek yogurt here because it adds creaminess and protein while keeping the dressing lighter than all mayo. A full-fat version gives the best texture.
• Fresh Lemon Juice: Brightens the whole salad and balances the creamy dressing beautifully. Fresh lemon juice makes a noticeable difference here, so I recommend skipping the bottled version if possible.
• Dill: Gives that classic deli-style tuna salad flavor. Fresh or dried, both work well.
• Sea Salt + Black Pepper: Simple seasonings that bring everything together and let the fresh ingredients shine.

See the recipe card for full information on ingredients and quantities.

How To Make Tuna Salad With Corn

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

1. Step 1: Build the base. Add the drained tuna to a large mixing bowl and gently break it up with a fork. Add the roasted corn, green onions, red onion, celery, and cilantro.

2. Step 2: Make the dressing. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, dill, sea salt, and black pepper until smooth and creamy.

3. Step 3: Combine, taste, and chill. Pour the dressing over the tuna mixture and gently stir until everything is evenly coated. Taste and adjust with more lemon juice, salt, or pepper if needed. Chill for 10 to 15 minutes before serving for the best flavor.

Storage

• Refrigerator: Store the tuna salad in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving, especially if it has been sitting overnight.