Tuna and Corn Salad recipe - ingredients, nutrition and when to eat it
A savory and sweet salad made with tuna, corn, and eggs tossed in mayonnaise and served over lettuce.
A savory and sweet salad made with tuna, corn, and eggs tossed in mayonnaise and served over lettuce. It’s perfect for a light lunch or simple dinner, and makes a satisfying meal when served with bread.
Salads & light · 15 minutes to cook
Nutrition (per 268.2g serving): 321.7 kcal · protein 24.2g · carbohydrate 18.3g · fat 17.2g · sodium 437.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the tuna and corn well so the salad doesn’t become watery.
Tips: Toss in the lettuce just before serving, or place it on top to keep it crisp.
Tips: For sandwiches, finely chop the lettuce and add it between slices of bread.
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Ingredients (1 serving)
- Canned tuna — 70 g
- Corn — 60 g
- Lettuce — 70 g
- Egg — 1 pc
- Mayonnaise — 1 Tbsp
- Japanese mustard — 0.5 tsp
- Ground black pepper — 0.2 g