Tuna Salad With Corn (Easy & High-Protein)

A close-up of a bowl filled with tuna salad mixed with corn, chopped red onion, celery, and fresh herbs, on a light wooden surface with parsley leaves nearby.

5 from 1 vote

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.

Prep Time10

Total Time10

Course: lunch

Cuisine: American

Servings:

Calories: 225kcal

Author: Nadia

Ingredients

2 cans Tuna Packed in Water drained well (about 10 ounces total)
1 cup Frozen Roasted Corn thawed
3 Green Onions thinly sliced
¼ cup Red Onion finely chopped
2 stalks Celery diced
¼ cup Cilantro chopped
¼ cup Mayonnaise
¼ cup Greek Yogurt
2 tablespoons Lemon Juice freshly squeezed
2 teaspoons Dill fresh or 1 teaspoon dried
½ teaspoon Sea Salt
¼ teaspoon Black Pepper

Instructions

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 cans Tuna Packed in Water, 1 cup Frozen Roasted Corn, 3 Green Onions, ¼ cup Red Onion, 2 stalks Celery, ¼ cup Cilantro
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, dill, sea salt, and black pepper until smooth and creamy.
¼ cup Mayonnaise, ¼ cup Greek Yogurt, 2 tablespoons Lemon Juice, 2 teaspoons Dill, ½ teaspoon Sea Salt, ¼ teaspoon Black Pepper
Pour the dressing over the tuna mixture and gently stir until everything is evenly coated. Taste and

Notes

Expert Tips and Tricks

Drain the tuna really well. This is one of the easiest ways to get the best texture. Extra liquid can water down the dressing, so take an extra minute here.
Use roasted corn when you can. It adds more flavor, a little sweetness, and makes the salad taste like more than just a basic tuna lunch.
Keep the veggies chopped small. Small pieces give you a little bit of everything in each bite, which makes the whole salad taste more balanced.
Let it chill before serving. Even 10 to 15 minutes helps the flavors come together and makes it taste even better.
Taste before you serve it. Different tuna brands can vary in saltiness and texture, so a quick final taste lets you adjust the lemon, salt, or pepper if needed.

Nutrition