Corn and Tuna Salad

by Editorial Staff

Instant tuna and corn salad. All you need to make this salad is tuna, corn, recipe and 5 minutes of time.

Summary

Cook Time	5 mins
Total Time	5 mins
Course	Salad
Servings (Default: 2)

Ingredients

Canned tuna – 200 g
Canned corn – 250 g
Sweet red pepper – 1 pc.

For refueling:

Liquid honey – 1-2 tbsp
Wine vinegar 6% – 1-1.5 tbsp
Salt – 1 pinch
Ground curry – 1 teaspoon

For decoration (optional):

Olives – 5 pcs.

Instructions

Prepare all required ingredients.
Remove the tuna from the can, mash with a fork. Put in a sieve to drain excess liquid.
If you have any bell peppers, you can also add them to your salad. To do this, peel the pepper from seeds and cut into small strips.
Combine tuna with corn kernels. Add bell peppers if using.
Combine honey, salt and curry.
Rub with a spoon. Dilute the dressing with vinegar and stir well.
Pour the prepared dressing over the salad.
Mix.
I only use olives for decoration, but they go very well with canned tuna, so they can be added to salad, increasing the amount by 3 times. Cut the olives into rings.
Put the salad on a plate, garnish with olives and serve.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.