Description
A fresh and creamy tuna and corn salad made with Greek yogurt, eggs, and crisp vegetables for a quick, high-protein meal.
Ingredients
Scale
- 4.5 ounces canned tuna in water, drained
- 2 hard-boiled eggs, chopped
- 1 medium cucumber, diced
- 1/2 cup canned corn, drained
- Iceberg lettuce, chopped, to taste
- 1/2 cup plain Greek yogurt
- 2–3 teaspoons whole grain mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Drain and flake the tuna in a large bowl.
- Add chopped eggs, diced cucumber, corn, and lettuce.
- Mix Greek yogurt with whole grain mustard until smooth.
- Add dressing to the salad and toss gently.
- Season with salt and black pepper.
- Serve immediately or chill for 10–15 minutes.
Notes
- You may substitute Greek yogurt with light mayonnaise or a yogurt–mayo blend.
- This salad works well as a sandwich filling or lettuce wrap.
- Store leftovers in an airtight container for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 0
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 190 mg