Description
A bright and briny tuna salad bowl featuring creamy dressing and fresh vegetables, perfect for quick meals or picnics.
Ingredients
Scale
- 2 cans of tuna, drained (each about 5 oz / 142 g)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced (any color)
- 1/2 cup red onion, finely chopped
- 1/2 cup corn, canned or fresh
- 1/2 cup mayonnaise (or 1/2 cup plain Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and freshly ground black pepper, to taste
- Fresh herbs for garnish (parsley or cilantro), chopped
- 4 cups mixed greens or baby spinach, for serving
Instructions
- Drain the tuna thoroughly and flake it into a medium mixing bowl with a fork.
- Add the mayonnaise (or Greek yogurt), Dijon mustard, and lemon juice. Gently fold to combine — avoid overmixing to preserve flaky texture.
- Fold in cherry tomatoes, cucumber, bell pepper, red onion, and corn until evenly distributed.
- Season with salt and pepper to taste. Add chopped fresh herbs and fold once more.
- Lay out 2 bowls of mixed greens. Divide the tuna mixture between the bowls and spoon it over the greens.
- Garnish with an extra lemon wedge or a sprinkle of fresh herbs. Serve immediately.
Notes
For lighter texture, reduce mayo to 1/3 cup and add 1/4 cup plain Greek yogurt. Drain tuna well to avoid a watery salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4g
- Sodium: 600mg
- Fat: 42g
- Saturated Fat: 6g
- Unsaturated Fat: 36g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 60mg