Ingredients
- 2 cans tuna (5 oz each), drained
- 2 cups corn kernels (canned or frozen)
- 2 jalapeño peppers, seeded, deveined, and diced
- ½ cup spring onions, sliced
- ⅔ cup Greek yogurt
- ⅓ cup mayonnaise
- 1 tablespoon mustard
- 2 tablespoons parsley or cilantro, chopped
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Instructions
- Drain the tuna well and place it in a mixing bowl. Use a fork to break it into small chunks.
- Add the corn, spring onions, and diced jalapeño peppers to the bowl with the tuna.
- In a small bowl, combine the Greek yogurt, mayonnaise, mustard, and lemon juice. Season with salt and pepper, then mix well.
- Pour the dressing into the bowl with the tuna and vegetables, and add cilantro.
- Toss everything together until all ingredients are evenly coated with the dressing. Adjust seasonings to taste and chill the salad in the fridge for 15–20 minutes before serving.
- When ready to serve, transfer the salad to a serving bowl and enjoy.
Notes
- For extra flavor, you can add diced avocado or a sprinkle of cheese.
- If you prefer a milder version, use fewer jalapeños or omit them entirely.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Salads, Light Meals, Quick Meals
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg
