Quick Tuna Salad Recipe – Cucumber, Corn & Tomato Delight

Last Updated on 2 months by Neha Deshmukh

Quick Tuna Salad Recipe – Cucumber, Corn & Tomato Delight

Hey everyone! Sometimes, you just need a quick, easy, and satisfying meal, right? This tuna salad is exactly that. I first whipped this up on a busy weeknight when I was craving something fresh and flavorful, and it’s been a go-to ever since. It’s bright, crunchy, and takes almost no time at all. Let’s get into it!

Why You’ll Love This Recipe

This tuna salad is a lifesaver for busy days. It’s ready in under 10 minutes, requires minimal cooking, and is packed with fresh veggies. Plus, it’s super versatile – perfect for a light lunch, a quick dinner, or even a snack. Honestly, who doesn’t love a good tuna salad?

Ingredients

Here’s what you’ll need to make this deliciousness:

• 350 gm canned tuna
• 1 large cucumber, diced
• 1 onion, minced
• 1 tomato, chopped
• 1 cup sweet corn kernels
• 1 cup chopped lettuce
• Olive oil, for drizzling
• Salt, to taste
• Pepper, to taste

Ingredient Notes

Let’s talk ingredients! Canned tuna is a fantastic source of protein and so convenient. I usually use tuna packed in water, but you can use tuna in oil if you prefer a richer flavor.

Now, about that lettuce! In India, we have so many wonderful options. You can use iceberg for that classic crunch, or go for a softer butter lettuce. Romaine is also great – it holds up well and adds a nice texture. Feel free to experiment and use what you love! Don’t be shy to add a sprinkle of chaat masala for an Indian twist!

Step-By-Step Instructions

Alright, let’s make some tuna salad!

1. First, drain the canned tuna really well. Nobody likes a soggy salad! Heat a frying pan over high heat. Add the tuna with a pinch of salt and pepper, and cook for about 2 minutes, until it’s nicely dried out. Then, transfer it to a mixing bowl.
2. Now for the fun part – adding the veggies! Toss in the diced cucumber, minced onion, chopped tomato, sweet corn kernels, and chopped lettuce into the bowl with the tuna.
3. Drizzle generously with olive oil. Don’t be afraid to be a little generous here – it really brings everything together. Then, give it all a good toss until everything is nicely combined.
4. And that’s it! Seriously. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the tuna! You just want to dry it out slightly, not turn it into rubber.
• For extra flavor, try adding a squeeze of lemon juice.
• If you like a little heat, a pinch of red chili flakes works wonders.

Variations

This recipe is a great base for customization. Here are a few ideas:

• Spice Level: Mild: Keep it as is! This is perfect for those who prefer a gentle flavor.
• Additions: My friend, Priya, swears by adding finely diced celery and bell peppers for extra crunch and sweetness.
• Vegan Adaptation: Swap the tuna for a can of drained and mashed chickpeas. It’s surprisingly delicious!
• Gluten-Free Adaptation: Good news! This recipe is naturally gluten-free.

Serving Suggestions

This tuna salad is fantastic on its own. But if you’re looking to make it a more substantial meal, I highly recommend pairing it with a bowl of warm tomato soup. It’s a classic combo for a reason! You can also serve it with crackers or on a bed of greens.

Storage Instructions

Leftover tuna salad can be stored in an airtight container in the refrigerator for up to 24 hours. However, it’s always best served fresh. The veggies tend to get a little soggy after a while.

FAQs

Let’s answer some common questions:

• Is this tuna salad best served immediately? Yes, absolutely! It’s at its freshest and most flavorful right after it’s made.
• Can I use frozen corn in this recipe? You can, but make sure to thaw it completely and pat it dry before adding it to the salad.
• What type of tuna is best for tuna salad? Chunk light tuna in water is a great all-around choice.
• Can I add other vegetables like bell peppers or celery? Definitely! Feel free to get creative and add whatever veggies you enjoy.
• How long will this tuna salad keep in the refrigerator? Up to 24 hours, but it’s best enjoyed fresh.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all!