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A no-cook, creamy tuna salad featuring roasted corn, crisp vegetables, and a half mayo, half Greek yogurt dressing, delivering a high-protein, fresh, and versatile meal perfect for lunches and simple dinners.

  • Total Time: 15 minutes
  • Yield: 3 to 4 servings 1x

Ingredients

Scale
  • 2 cans tuna packed in water, drained well (about 10 ounces total)
  • 1 cup frozen roasted corn, thawed
  • 3 green onions, thinly sliced
  • 1/4 cup red onion, finely chopped
  • 2 stalks celery, diced
  • 1/4 cup cilantro, chopped (or parsley as a substitute)
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons fresh dill or 1 teaspoon dried dill
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  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 substitute with parsley.
  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 juice, salt, or pepper as needed.
  12. Chill the tuna salad in the fridge for 10–15 minutes to let the flavors meld.

Notes

Drain tuna very well to avoid watering down the dressing., Use roasted corn for added sweetness and texture., Chop vegetables finely for balanced flavor in every bite., Chilling the salad enhances flavor blending., Adjust seasoning according to tuna saltiness., Toppings such as avocado slices, extra cilantro, lemon juice, hot sauce, or jalapeños add fresh flavor variations., Serve in lettuce cups, wraps, sandwiches, crackers, or over greens., Use all mayo for a richer, traditional salad or all Greek yogurt for a lighter, higher protein version., Add diced jalapeño for heat., Store in an airtight container in the refrigerator for up to 3 days; stir before serving., Divide into individual containers for meal prep; keep crackers, lettuce, or bread separate for freshness.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Lunch

Nutrition

  • Serving Size: Approximately 1 serving
  • Calories: Approximately 225 calories per serving
  • Fat: Not specifically listed, includes fat from mayonnaise and Greek yogurt
  • Carbohydrates: Not specifically listed, but includes corn and vegetables
  • Protein: Approximately 22 grams per serving