Tuna salad with corn and mayonnaise

Delicious Tuna Salad with Corn and Mayonnaise

If you're looking for a quick, delicious, and versatile recipe, tuna salad with corn is the perfect choice! This recipe not only combines the savory taste of tuna with the crunchy texture of cucumbers and the sweetness of corn, but it is also extremely easy to prepare. Ideal for lunch, dinner, or as an appetizer for guests, tuna salad quickly becomes a favorite for everyone. Let's get started!

Preparation time: 10 minutes
Refrigeration time: 1 hour
Number of servings: 4

Ingredients:
- 2 cans of tuna in oil (approximately 320 g)
- 1 can of corn kernels
- 4-5 tablespoons of homemade mayonnaise
- 2-3 pickled cucumbers
- juice of 1 lemon
- salt and pepper to taste

Necessary utensils:
- A large bowl
- A fork
- A tablespoon
- A knife
- A cutting board

A Brief History of Tuna Salad
Tuna salad originated in the 1960s and quickly became a popular dish due to its versatility. Whether served as a main course or as an appetizer, tuna salad is an excellent choice for any occasion. Over time, recipes have diversified, but the combination of tuna, vegetables, and mayonnaise has remained classic.

Step-by-step preparation:

1. Draining the tuna: Start by opening the cans of tuna and draining them well. Use a sieve or colander to ensure no excess oil remains, as this could make the salad too heavy.

2. Preparing the ingredients: Cut the pickled cucumbers into small cubes. They will add a crunchy note and a slightly tangy flavor to your salad.

3. The base mix: In a large bowl, place the drained and flaked tuna with a fork. Add the corn kernels and chopped cucumbers. Use the spoon to mix the ingredients, being careful not to mash the tuna too much, so that visible pieces remain.

4. Adding the mayonnaise: Now it's time to add the mayonnaise! Start with 4 tablespoons and adjust the amount according to your preferences. Homemade mayonnaise will provide a fresher taste, but you can also use a store-bought version.

5. Seasoning: Squeeze the juice of the lemon into your mixture. The lemon will add acidity and balance the fat from the mayonnaise. Season with salt and pepper to taste. Taste the mixture and adjust the seasonings as desired.

6. Refrigeration: After mixing everything, garnish the salad as you wish. You can use lemon slices or a few parsley leaves for a more attractive appearance. Cover the bowl with plastic wrap and let the salad chill in the refrigerator for about an hour. This step will allow the flavors to meld together.

7. Serving: Serve the tuna salad with corn alongside toasted bread, crackers, or even on a bed of green salad. It's also perfect on a sandwich!

Practical tips:
- Variations: You can add extra ingredients such as olives, red bell pepper, or red onion to diversify the flavor.
- Calories and nutritional benefits: A serving of tuna salad contains approximately 300-350 calories, being an excellent source of protein and Omega-3 fatty acids. It is a healthy and filling choice.
- Frequently asked questions:
- *Can I use tuna in water instead of oil?* Yes, but the taste will be slightly different, less rich.
- *How can I store tuna salad?* It can be stored in the refrigerator for 2-3 days in an airtight container.
- *What drinks pair well with this salad?* A fresh lemonade or a glass of dry white wine are excellent options.

Personal suggestion:
For a unique twist, you can add some chopped walnuts or almonds for extra crunch. Also, a tablespoon of Dijon mustard in the mayonnaise mixture will add a spicy flavor that will pleasantly surprise everyone who tastes it.

Tuna salad with corn and mayonnaise is not just a simple recipe, but also a delicious way to enjoy accessible and flavorful ingredients. I hope you like it and that it becomes one of your favorite recipes! Enjoy your meal!