Tuna and Corn Salad recipe - ingredients, nutrition and when to eat it
This salad combines tuna and corn with crisp vegetables in a savory, creamy mayonnaise dressing.
This salad combines tuna and corn with crisp vegetables in a savory, creamy mayonnaise dressing. It’s great for a simple lunch or light dinner, and serving it with bread makes it more filling.
Salads & light · 10 minutes to cook
Nutrition (per 345.3g serving): 311 kcal · protein 20.5g · carbohydrate 23.2g · fat 16.3g · sodium 381.8mg
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 thoroughly so the sauce doesn’t become watery.
Tips: If using canned corn, drain it in a sieve before adding it.
Tips: Toss the salad just before serving to keep the romaine crisp.
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Ingredients (1 serving)
- Canned tuna — 80 g
- Corn — 60 g
- Romaine lettuce — 50 g
- Cucumber — 0.5 pc
- Cherry tomatoes — 5 pc
- Onion — 0.1 pc
- Mayonnaise — 1.5 Tbsp
- Vinegar — 1 tsp
- Ground black pepper — 1 pinch