Tuna Salad With Corn (Easy & High-Protein)

• 🥗 Method: No-cook recipe perfect for busy days
• ⏱️ Total Time: Just about 15 minutes from start to finish
• 💪 Protein Focus: A satisfying high-protein lunch option
• 🍴 Best For: Lunch, meal prep, and simple weeknight dinners
• 🥬 Serve It As: Lettuce cups, wraps, sandwiches, or on snack plates
• 👥 Serves: 3 to 4 people, great for the whole family
• ✨ What Makes It Different: A creamy mix of half mayo and half Greek yogurt for extra protein and perfect flavor balance

Pressed for time but still want something filling? This tuna salad with roasted corn is a no-cook, weeknight-friendly gem that comes together in about 15 minutes and serves 3 to 4. You’ll get that familiar creamy tuna salad everyone loves, but with a boost of protein and brightness thanks to the half mayo, half Greek yogurt combo. Plus, roasted corn and crisp veggies add a sweet crunch that makes every bite feel fresh and balanced.

• Quick rundown: No cooking required, about 15 minutes prep, serves 3-4, with roughly 22 grams of protein per serving.
• What you’ll get here: a full ingredient list and recipe card, step-by-step photos to guide you, insider tips (like how to drain tuna properly, why roasted corn is a game changer, and why chilling boosts flavor), plus easy ingredient swaps and storage advice for meal prep.
• Serving ideas: Pack it in lettuce cups, wraps, sandwiches, on crackers, or over greens. I’ll also share topping ideas to switch up the flavors whenever you want.

Keep scrolling for the full recipe card with exact measurements and a simple three-step method. If you want to customize flavors or make ahead for busy days, you’ll find helpful swaps and storage tips in the notes below.

Why It’s a Keeper

This tuna salad is a keeper because it’s quick (only about 15 minutes!), no cook, and packs a punch with protein—all while staying light and fresh. The secret is that half-and-half dressing with Greek yogurt and mayo, which keeps it creamy yet bright and protein-packed. Roasted corn and crisp veggies kick the flavor and texture up a notch, making it anything but basic. For a more classic take, try this Irresistible Tuna Salad.

• Protein power and balance: Each serving has about 22 grams of protein and clocks in at around 225 calories.
• Perfect for meal prep: Makes 3-4 servings and keeps well in the fridge for up to 3 days.
• Super versatile: Enjoy in lettuce cups, wraps, sandwiches, on crackers, or over a fresh salad like Cabbage Salad.
• Simple ingredients: Pantry staples like canned tuna, frozen roasted corn, and Greek yogurt come together with easy seasonings.
• Flavor with ease: Bright lemon, fresh dill, and roasted corn turn classic tuna salad into something special with very little work.

In short: fast, nutritious, and flexible—a reliable choice for busy lunches and light dinners you can count on.

What You’ll Need

• 2 cans Tuna Packed in Water drained well (about 10 ounces total)
• 1 cup Frozen Roasted Corn thawed
• 3 Green Onions thinly sliced
• ¼ cup Red Onion finely chopped
• 2 stalks Celery diced
• ¼ cup Cilantro chopped
• ¼ cup Mayonnaise
• ¼ cup Greek Yogurt
• 2 tablespoons Lemon Juice freshly squeezed
• 2 teaspoons Dill fresh or 1 teaspoon dried
• ½ teaspoon Sea Salt
• ¼ teaspoon Black Pepper

Assemble the Salad

1. Drain the canned tuna thoroughly to remove excess liquid.
2. Thaw the frozen roasted corn if using frozen.
3. Thinly slice the green onions.
4. Finely chop the red onion.
5. Dice the celery.
6. Chop the cilantro (or parsley if substituting).
7. Add the drained tuna to a large bowl and gently flake it with a fork.
8. Add the roasted corn, green onions, red onion, celery, and cilantro to the tuna and toss to combine.
9. In a small bowl, whisk together mayonnaise, Greek yogurt, freshly squeezed lemon juice, dill, sea salt, and black pepper until smooth and creamy.

10. Pour the dressing over the tuna mixture and gently stir to coat everything evenly.

    

11. Taste and adjust lemon, salt, or pepper as needed.
12. Chill the tuna salad in the fridge for 10–15 minutes to let the flavors meld.

Tips for Best Results

• Drain the tuna really well. It’s such an easy step but makes a big difference. Extra liquid waters down your dressing, so take a little extra time here.
• Opt for roasted corn. It ups the flavor game with subtle sweetness and adds a bit of texture, making this salad feel way more special.
• Chop the veggies small. Tiny pieces mean you get a little of everything in every bite, balancing flavors perfectly.
• Let the salad chill. Just 10 to 15 minutes in the fridge helps the flavors mix and marry beautifully.
• Taste before serving. Tuna brands vary a lot — some saltier, some milder — so give it a quick taste to adjust seasoning perfectly.

• Toppings: Fresh avocado slices, extra cilantro, a squeeze of lemon juice, a drizzle of hot sauce, or some sliced jalapeños add fresh bursts of flavor. If you want a little crunch, sprinkle crushed crackers or tortilla chips on top.
• Wrap It Up: Stuff this tuna salad into tortillas (try homemade corn tortillas), lettuce wraps, or toasted sourdough bread for an easy lunch that feels a bit more substantial.
• Dippers: My go-to is always scooping with crackers, seed crackers, or Siete tortilla chips for a satisfying crunch. Mini bell peppers or cucumber boats also make fun dippers for a fresh snack plate.
• Fresh Sides: Pair with sliced fruit, cherry tomatoes, an easy Asian cucumber salad, or a simple green salad to round out your meal without extra fuss.

Mix-Ins and Substitutions

• Not a cilantro fan? Swap for parsley. Flat-leaf parsley brings a classic deli vibe and keeps it fresh and vibrant.
• Want richer? Use all mayo. Go full mayo if you love traditional, creamy tuna salad texture—it’s indulgent and satisfying.
• Looking lighter and higher protein? Use all Greek yogurt. This version has a tangy kick and loads more protein, perfect if you want something fresh and filling.
• Add diced jalapeño for heat. I like this when craving a little spice along with texture—if you want a bolder kick, try a Japanese-style spicy tuna salad.
• Mix up your serving style. Wrap it in tortillas for a heartier lunch, spoon it into lettuce cups for something lighter, or pile it onto toasted sourdough for a quick sandwich fix.

Storage and Make-Ahead Tips

• Fridge storage: Keep your tuna salad in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving, especially if it’s been sitting a while.

For handy lunches, divide the salad into individual containers so you can grab and go. Store crackers, lettuce, or bread on the side to keep everything fresh and crunchy until you’re ready to eat. For a complete meal prep, add a sturdy side like Crunchy Broccoli Salad that holds up well in the fridge.

Common Questions Answered

Can you put corn in tuna salad?

Absolutely! Corn adds a sweet pop, some nice texture, and extra flavor that really lifts classic tuna salad.

Is Tuna Salad With Corn high protein?

Yes, it is. Tuna itself is packed with protein, and the Greek yogurt in the dressing adds even more, keeping it creamy yet balanced.

How long does tuna corn salad last in the fridge?

Store it in an airtight container for up to 3 days in the fridge. Stir well before serving to freshen it up.

Can I make tuna salad without mayo?

Definitely! You can swap out the mayo entirely for Greek yogurt if you want a lighter, tangier, and higher-protein salad.

What kind of tuna is best for tuna salad?

I like good-quality tuna packed in water. Brands like Wild Planet and Safe Catch are fantastic for flavor, texture, and ethical sourcing.

What can I serve with tuna with corn salad?

This salad goes great with crackers, fresh veggies, fruit, or green salads. For a heartier option, tuck it into lettuce cups, wraps, or sandwiches—try this high-protein cottage cheese flatbread—or pair it with a bowl of high-protein broccoli cheddar soup for a cozy meal.

Tuna Salad With Corn (Easy & High-Protein)