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Tuna and corn salad on lettuce leaves.

Tuna Corn Salad

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4-6 1x
  • Category: Lunch, dinner
  • Method: Chop
  • Cuisine: American


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.


  • 425g/ 15oz can tuna in spring water
  • 1 1/2 cups corn kernels
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro (coriander), chopped
  • 1/2 cup plain non-fat greek yoghurt
  • 2 tablespoons tahini
  • 1 teaspoon garlic powder
  • 2 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • Juice of half a lime
  • Sesame seeds to sprinkle


  1. In a large mixing bowl, mash the tuna chunks with a fork to break them apart.
  2. Add the corn, chopped onion, and coriander (cilantro). In a separate bowl, combine the yogurt, tahini, garlic powder, soy sauce, lime juice, and vinegar. Whisk together until creamy.
  3. Pour the tahini yogurt sauce over the salad and mix well to combine.
  4. Serve it immediately or let it chill in the fridge for half an hour to firm up a bit.


Store leftovers in an airtight container in the fridge for up to 3-4 days.

Keywords: corn, tuna, salad, greek yogurt, tahini