Tuna Corn Salad

Healthy tuna corn salad with greek yoghurt and tahini puts a delicious creamy spin on the classic tuna salad. It’s easy to make, great served as a salad, on bread or lettuce wraps.

I feel like tuna and corn is one of the most classic combinations ever. Every week I try a different tuna salad combo and this one is has been made on repeat. Unlike the traditional version, this tuna corn salad is exceptionally fulfilling, it has greek yoghurt instead of mayonnaise, and a little tahini for richness.

It has quickly become my go-to recipe for a quick and delicious meal. Whether it’s lunch, dinner or a snack, this salad is fit for any moment of the day. Personally, I love preparing a batch to have a speedy lunch at home. Whether enjoyed as a salad, wrapped up neatly, or savored atop crackers with creamy avocado, it offers a refreshing and light dining option.

Ingredients you’ll need

All you need are 9 key ingredients to make this corn and tuna salad recipe.

• Tuna: I like to use good quality skipjack tuna in spring water.
• Corn: The star ingredient! I used canned corn for convenience but you could also quickly blanch some frozen corn if thats all you have.
• Onion: I like red onion here. Mince it finely so that it’s not overpowering.
• Greek yogurt: I use low fat Greek yogurt instead of mayonnaise, to make this wonderfully creamy.
• Tahini: This is optional, but since were not using mayo the tahini makes the yoghurt base richer
• Soy sauce: Just a dash for flavour.
• Lime: The juice from half a lime adds a yummy zing! Lemon can work here too.
• Vinegar: A splash of white vinegar, white vinegar or apple cider vinegar helps balance the flavours out.
• Garlic powder: Compliments the corn and tuna beautifully.
• Coriander (cilantro): I love adding finely chopped coriander for a fresh flavour. You can also use parsley if you’re not a fan!
• Sesame seeds: To sprinkle

Complete list of ingredients and amounts is located on the recipe card below.

How to make tuna corn salad 

Dice all of the ingredients very finely. This will make everything easier to combine and eat.

Flake the tuna: In a mixing bowl, mash the tuna chunks with a fork to break it apart. Add the corn, chopped onion, and coriander (cilantro).

Tahini yoghurt sauce: In a separate bowl, combine the yogurt, tahini, garlic powder, soy sauce, lime juice, and vinegar. Whisk together until creamy.

Combine: Pour the tahini yogurt sauce over the salad and mix well to combine.

You can serve it immediately or let it chill in the fridge for half hour to firm up a bit.

Garnish with coriander (cilantro) before serving if desired.

Substitutions & Variations:

• Instead of greek yoghurt use natural yogurt or a plain non-dairy yoghurt if needed.
• For more protein try adding in chopped up hard-boiled eggs pr replace the yoghurt with cottage cheese.
• Fresh herbs like parsley or basil would be yummy additions.
• Add other veggies like diced cucumber, grated carrot or finely chopped spinach leaves.

Ways to serve

• Sandwich: Make a spicy tuna salad sandwich! Use it as a filling between two slices of sourdough, or a bagel.
• On lettuce: I love serving it in lettuce wraps for a lighter option.
• Wrap: Try using a large flatbread, tortilla, or pita pocket for your tuna corn salad.
• As a snack plate: You can even serve this tuna corn salad with some veggie sticks, greens and crackers. 

How to store

Store any leftover tuna corn salad in an airtight container in the fridge for up to 3-4 days.

Recipe FAQ 

More tuna recipes

Buffalo Tuna Salad

Air fryer tuna melt

Tuna Cabbage Salad

Healthy Tuna Kimchi Fried Rice

If you try this tuna corn salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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