Corn Tuna Salad

This corn tuna salad is made with chunky and sweet corn, tender tuna, zingy onions, and a spicy kick from jalapeños. Everything is nicely tossed with a tangy dressing made of yogurt and mayonnaise.

📝 Ingredients

• 2 cans tuna (5 oz each)
• 2 cups corn kernels (canned or frozen)
• 2 jalapeño peppers (seeded, deveined, and diced)
• 1/2 cup spring onions (sliced)
• 2/3 cup Greek yogurt
• 1/3 cup mayonnaise
• 1 Tablespoon mustard
• 2 Tablespoons parsley or cilantro (chopped)
• 2 Tablespoons lemon juice
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Drain well the tuna, place it in a mixing bowl, and break it into small chunks with a fork.
2. 2Add the corn, spring onions, and jalapeño peppers.
3. 3Add yogurt, mayonnaise, mustard, and lime juice to a small bowl. Season with salt and pepper and give it a good mix to combine the ingredients.
4. 4Pour the dressing into the bowl with tuna and veggies. Add cilantro.
5. 5Toss everything until all ingredients are nicely coated with the tangy dressing.
6. 6Adjust seasonings to taste and place the salad to chill in the fridge for 15-20 minutes.
7. 7When ready to eat, transfer to a serving bowl and serve.