Tuna Corn Salad with Creamy Dill Dressing Recipe
A refreshing and creamy Tuna Corn Salad with a zesty dill dressing, perfect for a quick lunch or light dinner. This salad combines sweet fresh corn kernels, protein-packed tuna, crisp celery, and herbs tossed in a smooth Greek yoghurt and mayonnaise dressing infused with lemon juice and fresh dill.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Halal
Ingredients
Salad Ingredients
- 3 corn cobs, kernels sliced off
- 425 grams canned tuna in springwater, strained
- 3 spring onions, thinly sliced
- ¼ red onion, peeled and finely chopped
- 2 sticks celery, diced
- handful fresh parsley, roughly chopped
- 1 teaspoon sea salt flakes
- cracked black pepper to taste
Dressing Ingredients
- 4 tablespoons extra virgin olive oil
- ½ cup Greek yoghurt (or natural coconut yoghurt)
- ½ cup mayonnaise
- 4 tablespoons lemon juice
- small handful dill, roughly chopped
- sea salt flakes and cracked black pepper to taste
Instructions
- Add salad ingredients to bowl: In a large mixing bowl, combine the fresh corn kernels sliced from the cobs, drained canned tuna, thinly sliced spring onions, finely chopped red onion, diced celery, and roughly chopped fresh parsley. Season the mixture with sea salt flakes and cracked black pepper to taste.
- Make dressing: In a separate smaller bowl, whisk together the extra virgin olive oil, Greek yoghurt, mayonnaise, lemon juice, roughly chopped dill, and salt and pepper until the dressing is smooth and creamy.
- Toss salad in dressing: Pour the creamy dill dressing over the salad ingredients. Gently toss everything together to ensure the tuna is broken into smaller chunks and all components are evenly coated with the dressing.
- Serve: Serve the tuna corn salad immediately. It pairs wonderfully with corn chips or crackers, or can be used as a filling for sandwiches and wraps for a versatile meal option.
Notes
- Use natural coconut yoghurt for a dairy-free version.
- Adjust the amount of mayonnaise and yoghurt to achieve your preferred creaminess.
- Fresh corn can be substituted with frozen corn kernels if out of season.
- This salad tastes best eaten fresh but can be stored refrigerated for up to 1 day.
- For added crunch, consider topping with toasted seeds or nuts.
