Tuna Corn Salad, the Perfect Summer Salad Recipe, full of tomatoes, corn and everything fresh. This fast and Easy Italian Tuna Corn Salad will become a family favourite. The perfect BBQ side dish. So delicious.
Soon I will be off again to visit friends and family and for me that means not just loving every minute of it but also indulging in some of the not-so-healthy choices you can find in North America, and believe me I find them all.
In Italy a lot of the food products I grew up eating here aren’t available, so I decided to give my diet a break before I leave and eat a little healthier.
Before I start with the an ice cream here, some chips there oh and let’s not forget about the two slices of toast with peanut butter or better yet the toasted Bagel I usually have for breakfast!
So one of the the dishes that I love to make and I must say I make it at least once a week in the summer is this delicious Easy Italian Tuna Corn Salad. This is one of the dishes my kids ask for continuously.
How to make a Summer Corn Salad
- In boiling salted water cook the pasta al dente.
- Rinse in cold water to cool it down quickly.
- In a large bowl mix together tuna, chopped fresh mozzarella, sweet corn, cherry or grape tomatoes, celery, green onion,
is a perfect dish for a hot, summer day. It’s healthy and filling and very colourful.
I find that we are attracted to foods and dishes that are the most colourful when we are looking for something to eat and this is the reason why I think you will love this corn salad just as much as I do.
Enjoy the salad and let me know what you think of it! Buon Appetito!
More Delicious BBQ Side Dishes
Mediterranean Rice Salad Bowl
Easy Borlotti Bean Salad
Creamy Italian Pasta Salad
Italian Pasta Salad with Fresh Summer Vegetables
- 1 cup drained tuna (180 grams)
- 1 cup fresh mozzarella chopped (bite size pieces) (200 grams)
- 1 cup cooked sweet corn (145 grams)
- 20 cherry tomatoes cut in half
- 1 celery stalk chopped
- 1/2-1 green onion chopped
- 1/2 teaspoon salt
- 3-4 tablespoons olive oil (39-52 grams)
- 2 tablespoons balsamic vinegar
- 3-4 leaves fresh basil chopped
- 1 1/2 teaspoons oregano
In a medium size bowl , add tuna, mozzarella, sweet corn, cherry tomatoes,celery, green onion, basil, oregano and toss gently, then in a small bowl mix salt and vinegar and pour over tuna mixture, then add the olive oil, gently toss together, let sit in fridge for 1 hour and serve. (if you prefer room temperature and your house isn't too hot, leave out for 30 minutes before serving). Buon Appetito!
It’s that Time of the Month again and this month we are sharing Everything Picnic Foods!
Terri at Our Good Life – Red and Blue Oatmeal Squares
Nikki at Tikkido – Peanut Butter Bar Cookies
Terri at The Freshman Cook – Fresh Fruit Salad
Enjoy and Happy 4th of July to you all!