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Italian Corn and Tuna Salad

Italian Tuna and Corn Salad

Julia Frey of Vikalinka
Italian Salad recipe with tuna, corn, mozzarella and balsamic dressing.
5 from 3 votes
Prep Time 15 minutes
Cook Time 1 minute
Total Time 15 minutes
Course Appetiser
Cuisine Italian
Servings 4
Calories 287 kcal

Ingredients
  

  • 120g/3 cups salad greens
  • 150g/1 cup cherry tomatoes halved
  • 90g/1/2 cup olives any kind you like
  • 2 ears corn, boiled or grilled and cut off the cob
  • 150g/1/2 cup canned Albacore tuna drained and broken into chunks
  • 125g/4oz fresh mozzarella sliced
  • 2 tbsp extra virgin olive oil
  • 2 tsp good quality balsamic vinegar
  • 2-3 leaves fresh basil optional
  • salt to taste

Instructions
 

  • Cook the corn in a pot of boiled water until done, (approximately 5 minutes after the water has boiled) Alternatively you can grill the corn or use canned corn. Cool the cooked corn, then cut off the kernels off the cob.
  • In a large bowl toss together salad greens, tomatoes and olives.
  • Top with corn, tuna and sliced mozzarella.
  • Drizzle with olive oil, balsamic vinegar and a pinch of salt. Add sliced fresh basil leaves, toss gently and serve.

Nutrition

Calories: 287kcalCarbohydrates: 13gProtein: 18gFat: 19gSaturated Fat: 6gCholesterol: 40mgSodium: 700mgPotassium: 339mgFiber: 2gSugar: 4gVitamin A: 940IUVitamin C: 17.7mgCalcium: 183mgIron: 1.2mg
Keyword tuna and corn salad
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