This light tuna corn salad is proof that healthy eating never has to be boring. Flaky tuna, sweet corn, crunchy cucumbers, and hard-boiled eggs come together in a creamy sour cream and mustard dressing — no mayo needed. It is high in protein, endlessly fresh, and ready in minutes, making it perfect for lunch, a light dinner, or meal prep.
Ingredients
- 1/2 large can (about 200 g / 7 oz) canned corn, no added sugar
- 1 can (about 140 g / 5 oz) tuna in its own juice
- 4 cucumbers, juicy
- 4 hard-boiled eggs
- Salt to taste
- For the dressing:
- 3 heaping tbsp sour cream
- Mustard to taste
- Ground black pepper
Instructions
- Dice the boiled eggs and cucumbers. In a salad bowl, combine the eggs, cucumbers, corn, and canned tuna, and salt to taste.
- For the dressing, mix the sour cream with the mustard and black pepper.
- Dress the salad and enjoy.
Tips
- Drain the tuna and corn well so the salad stays crisp, not watery. For another crunchy favorite, try our Tuna Salad with Pickles.
- Swap the sour cream for Greek yogurt for even more protein. Allrecipes has plenty of ideas for light, no-mayo dressings.
- Chill the salad for 15-20 minutes before serving so the flavors meld beautifully. For a warm-weather showstopper, try our Seared Tuna Salad with Grilled Zucchini and Avocado.
Nutrition (per 100 g): 150 kcal, protein 27 g, fat 5 g, carbs 6 g.