Tuna Salad

Tuna salad with egg and corn on a plate
Preparation time: 15 min
Cooking time: 10 min
Servings: 4
Difficulty: Medium
Calories: 180 kcal
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Rating: 4.4 Votes: 5

Tuna salad is my go-to dish when I want something nutritious yet light and have very little time to cook. I make it at least once a week – sometimes for a quick dinner, sometimes for a celebration, because it looks great and tastes even better. The base is canned tuna – hearty and convenient since it doesn’t need cooking. I add boiled eggs, cucumber, and canned corn – these ingredients go perfectly together and create a pleasant texture. For the dressing, I usually use mayonnaise, but you can substitute it with low-fat sour cream or light oil if preferred.

This salad suits everyone – both those watching their diet and those who just want a delicious meal. It’s easy to take in a container, and it holds its shape well in snack tartlets or lavash wraps. In colder months I serve it as a hearty appetizer, and in summer – as a main dish for dinner. Sometimes I add a bit of grated cheese or a few cherry tomato halves when I want to change up the flavor. But even in its basic form – it’s a complete, tasty, and balanced dish that’s easy to make without spending much time or effort.

Ingredients for the Tuna Salad Recipe

Canned Tuna can 1
Chicken Egg pcs 3
Fresh Cucumber pcs 1
Canned Corn g 150
Mayonnaise tbsp 2
Table Salt
Ground Black Pepper

Tuna Salad Recipe

Boil the Eggs

I always start with the eggs – I cover them with cold water, bring to a boil, and cook for 10 minutes until hard-boiled. Then I drain the hot water and pour in cold water – it makes them easier to peel. I cut them into small cubes, and sometimes I grate part of them – this adds a delicate texture to the salad.

Prepare the Cucumber and Corn

I wash the fresh cucumber, cut off the ends, and dice it finely. If the cucumber is too watery, I squeeze it slightly. I always drain the corn in a sieve – the liquid shouldn’t get into the salad, as it will dilute the dressing and ruin the look.

Add the Tuna

I open the can of tuna and carefully drain all the liquid. Then I mash the fish with a fork – I prefer it when the pieces are not too small, it gives the salad a more expressive texture. If the tuna is in its own juice – the salad turns out lighter, if in oil – more filling.

Combine the Ingredients

In a large bowl, I mix the eggs, cucumber, corn, and tuna. I add mayonnaise – starting with one spoon and adjusting as needed. I always add salt and pepper to taste. Then I mix everything thoroughly. If I prepare the salad in advance, I let it sit in the fridge – this makes the flavors more harmonious.

Serve the Salad Nicely

I like to serve the salad chilled – in a deep bowl or portioned in dessert glasses. For festive occasions, I add some greens or decorate with egg halves. The salad also tastes great when wrapped in lavash or stuffed into a crispy baguette.

Tips

  • If you’re planning to make the salad in advance, don’t add the mayonnaise right away. I often store the ingredients separately in containers and mix them just before serving. This helps keep the vegetables fresh and prevents excess liquid in the salad.

  • To enhance the flavor and make the salad more intense, I recommend chilling it for 30-60 minutes after preparation. During this time, the ingredients “get to know” each other, the dressing penetrates the eggs and tuna, and the dish becomes especially tender.

  • Sometimes I add grated hard cheese or finely chopped green onion to this salad. It doesn’t change the base but adds interesting flavor notes. Try a little – it’s simple but makes a strong impression on guests and family.

FAQ

Sometimes I replace mayonnaise with sour cream or Greek yogurt for a lighter version. A mix of sour cream with a drop of mustard or lemon juice also works well – the taste stays bright, and the consistency is pleasant.

It depends on the desired result. For a richer flavor – I choose tuna in oil. If I want a lighter salad – I go with tuna in its own juice. I’ve made both versions and can say: both are delicious.

Yes, I often prepare the salad a day before serving. The key is to store it in an airtight container in the fridge. It marinates and becomes even tastier, especially if made with mayonnaise.

Yes, if you want a slightly tangier taste. I sometimes add pickles, but then I don’t salt the salad – they provide enough acidity and salt on their own.

I usually store it for no more than two days. During this time, the salad keeps its flavor. Before serving, I recommend stirring it again and adding a little mayonnaise if needed.