10 Minute Tuna Corn Salad

white bowl surrounded by crackers with tuna corn salad topped with herbs, red bell pepper, and onion

No ratings yet

Tuna Corn Salad is an easy 10-minute lunch made with canned tuna, sweet corn, crunchy bell pepper, onion, and pickled jalapeños tossed in a creamy taco-seasoned dressing. It’s perfect for meal prep and can be served with crackers, piled onto a sandwich, or wrapped in a tortilla.

Prep Time10

Total Time10

Course: Lunch, Salad

Cuisine: American, Mexican-Inspired

Diet: Gluten Free

Servings: Servings

Calories: 175kcal

Author: Kate

Ingredients

8 oz canned tuna packed in water drained
¼ cup mayonnaise
½ cup canned corn drained
2 tablespoons pickled chopped jalapeños (optional)
2 tablespoons pickled jalapeno juice lime can be substituted to avoid the extra spice
½ cup chopped red bell pepper
¼ cup diced red onion
1 teaspoon taco seasoning
1 tablespoon minced cilantro
salt and pepper to taste

Instructions

Add the mayonnaise, taco seasoning, and pickled jalapeño juice to a large bowl. Stir until smooth and well combined.
Add the drained tuna, corn, red bell pepper, red onion, pickled jalapeños, and cilantro. Gently stir until everything is evenly coated in the dressing.
Taste and season with salt and pepper as needed. Add another splash of jalapeño juice for more tang or additional jalapeños for more heat.
Serve immediately or refrigerate for 10–15 minutes to let the flavors come together.

Notes

Tips for The Best Results:

Dice the vegetables small
Start with less jalapeño brine and taste as you go since different brands vary in acidity and heat.
Let it sit for 10 minutes before serving to allow the flavors to meld.
Taste before adding salt. Tuna, taco seasoning, and pickled jalapeños can already contribute plenty of sodium.

Storage:

Store tuna corn salad in an airtight container in the refrigerator for up to 3–4 days. Keep it chilled and give it a quick stir before serving. Don't freeze.

Spice Level:

This recipe has a mild kick from the pickled jalapeños and jalapeño juice, but it's easy to adjust. For less heat, reduce or omit the chopped jalapeños and use less of the brine. For more heat, add extra jalapeños.

Nutrition