Best 8 Corn Salad With Tuna Recipes
Corn salad with tuna is a summertime classic dish, often served as a side or main course. It is light, refreshing, and incredibly versatile. The combination of sweet corn, flakey tuna, crunchy vegetables, and a tangy dressing makes this salad a popular choice for picnics, potlucks, and barbecues. Whether you prefer a simple recipe with just a few ingredients or a more elaborate one with additional vegetables, herbs, and spices, there is a corn salad with tuna recipe to suit every taste. So grab your ingredients and start exploring the delicious possibilities of this classic summer treat!
Here are our top 8 tried and tested recipes!
BEST EVER TUNA SALAD
Creamy, delicious tuna salad with a surprise ingredient!
Provided by Kristy
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
- In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 3.5 g, Cholesterol 80.1 mg, Fat 12.9 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 260.1 mg, Sugar 2.1 g
CORN SALAD WITH TUNA
One very easy and tasty salad for all the corn lovers. Perfect as a cold lunch during summer. Update: The last time I made it, I also added a green onion and it was very good.
Provided by katia
Categories Tuna
Time 20m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Mix the corn with tuna, peppers, parsley and the pickles.
- Add the lemon and the olive oil to the salad, add the seasonings and mix well.
- Let it cool in the fridge for 2 hours and serve!
CORN SALAD WITH TUNA
Inspiration for reminding me of this dish come from KATIA who published her vers.of Corn Salad(#268671),I then was reminded of a family favorite,+thought of adding Tuna to it,IT BECAME A WINNER!! Originally, the origin of my "corn salad"came from a bed+breakfast website, which I then "tweaked"
Provided by larry 2
Categories Lunch/Snacks
Time 15m
Yield 8-12 CUPS, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- In big bowl add ingredients,and in another bowl,mix together:.
- 1/2 cup sugar,.
- 1 1/2cups rice vinegar,.
- 2 1/2 teaspoons lemon pepper.
- 1/2 cup virgin olive oil.
- 1/2 teaspoon salt.
- ADD AND MIX WITH CORN.
Nutrition Facts : Calories 425.5, Fat 5.3, SaturatedFat 1.2, Cholesterol 40.6, Sodium 828.5, Carbohydrate 68.8, Fiber 10.4, Sugar 2.4, Protein 34.5
TUNA MELT ON CORNBREAD
Try our rendition of an open-faced tuna melt. Serve it on cornbread for a quick lunch or dinner. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Prepare and bake cornbread according to package directions, using a greased 8-in. cast-iron skillet. Cool on a wire rack., In a small bowl, combine the tuna, mayonnaise, celery, onion, egg, dill, salt and pepper. Cut cornbread into 6 pieces; top each with 1/4 cup tuna mixture and a slice of cheese. , Broil 4-6 in. from the heat until cheese is melted, 2-3 minutes. Top with tomato and avocado.
Nutrition Facts : Calories 484 calories, Fat 29g fat (9g saturated fat), Cholesterol 116mg cholesterol, Sodium 844mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 24g protein.
TUNA, BEAN AND SWEETCORN SALAD
Make and share this Tuna, Bean and Sweetcorn Salad recipe from Food.com.
Provided by AmandaInOz
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix the tuna lightly with the sweetcorn, onion and kidney beans.
- Season well with salt and pepper.
- Divide the salad leaves between two plates. Season lightly. Pile tuna salad on top.
- Drizzle over the olive oil and lemon juice. Sprinkle with chili powder. Serve with toasted bread.
Nutrition Facts : Calories 373.8, Fat 9, SaturatedFat 1.4, Cholesterol 27.7, Sodium 616.8, Carbohydrate 41.7, Fiber 8.8, Sugar 1.8, Protein 34.6
TUNA AND CORN BAKE
An easy supper to serve with salad - if you do not have corn or peas other tinned vegies could be substituted like artichokes or baby carrots - this is versatile !! I found this in a Australian table magazine.
Provided by katew
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 185 degrees celsius.
- Melt butter and cook onion and celery for 3 minutes.
- Add flour and cook for 1 minute stirring .Slowly add milk ,continue stirring.
- Remove from heat when mixture is boiling and thickened.
- Add tuna,corn,peas and half of cheese.
- Put into ovenproof dish.
- Sprinkle with breadcrumbs and remaining cheese.
- Bake 20 mins till golden.
- Serve with salad.
Nutrition Facts : Calories 277, Fat 13.5, SaturatedFat 7.5, Cholesterol 46.5, Sodium 282.1, Carbohydrate 21.9, Fiber 2.5, Sugar 3.7, Protein 17.5
BLACK BEAN AND CORN TUNA SALAD
I came up with this recipe when my grandmother overloaded me with Black Beans that were left on her porch by a local church organization.
Provided by Skipps Kitchen
Categories Tuna
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine Mayo and Creole Seasoning.
- Drain Tuna and Corn.
- Drain and Rinse Black Beans.
- Combine all with the seasoned mayo.
- Enjoy on a corn tortilla!
- Note: you can adjust the Creole seasoning to your taste!
FRESH CORN SALAD
I created this fresh corn salad to serve with our lobster dinners that we have about once a month (seafood Sunday). I wanted to do something outside of the traditional sides like corn on the cob and potato. It's now a family favorite! Goes well with a grilled steak or tuna steak as well. The combination of sweet with the corn and salty with the feta is an unexpected delight!
Provided by HP_imagines
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add corn and cook for 10 minutes. Drain and cool under running water so it's easier to handle.
- Cut corn off the cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper and mix together. Add feta cheese just before serving.
Nutrition Facts : Calories 234 calories, Carbohydrate 23.3 g, Cholesterol 25.1 mg, Fat 14 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 5.3 g, Sodium 384.3 mg, Sugar 4.6 g
Tips:
- Choose fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
- Use a variety of textures and flavors. This will keep your salad interesting and enjoyable to eat.
- Don't be afraid to experiment. There are many different ways to make corn salad, so feel free to adjust the ingredients and seasonings to suit your own taste.
- Make ahead of time. Corn salad can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for busy weeknights.
- Serve chilled. Corn salad is best served chilled, so be sure to chill it for at least 30 minutes before serving.
Conclusion:
Corn salad is a delicious, refreshing, and versatile dish that can be enjoyed as a side dish, main course, or snack. It is a great way to use up fresh summer corn, and it is also a good source of vitamins, minerals, and fiber. With so many different ways to make it, there is sure to be a corn salad recipe that everyone will enjoy. So next time you are looking for a quick and easy dish to make, give corn salad a try.
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