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TUNA AND CORN SALAD + DIJON DRESSING
Servings
2-3
Ingredients
  • 200 grams tuna chunks (packed either in brine or oil)
  • 1 large ear of corn, shucked
  • 1 small head of green leaf lettuce
  • 1 small head of red leaf lettuce
  • 1 green tomato
  • 10-12 cherry tomatoes
For the dressing:
  • 1 tsp dijon mustard
  • 1 clove of garlic, minced
  • 2 tsp lemon juice
  • 2 tsp extra virgin olive oil
  • Salt, to taste
Servings
2-3
Ingredients
  • 200 grams tuna chunks (packed either in brine or oil)
  • 1 large ear of corn, shucked
  • 1 small head of green leaf lettuce
  • 1 small head of red leaf lettuce
  • 1 green tomato
  • 10-12 cherry tomatoes
For the dressing:
  • 1 tsp dijon mustard
  • 1 clove of garlic, minced
  • 2 tsp lemon juice
  • 2 tsp extra virgin olive oil
  • Salt, to taste
Instructions
  1. Make the dressing: add all the ingredients to a small jar and shake well. Adjust seasoning. Refrigerate until ready to use.
  2. Add the tuna chunks to a colander and drain off the excess brine/oil.
  3. Halve the corn and add to a pot of salted boiling water and cook for 7-10 minutes. Drain and set aside. Once cool enough to handle, hold it up vertically on a chopping board and cut the kernels off the cob, cutting as close to the cob as possible. Add to a large bowl.
  4. Halve the cherry tomatoes. Chop the green tomato into bite-sized pieces. Roughly tear the lettuce with your hands. Toss everything together with the corn and tuna chunks.
  5. Just before serving, add the dressing and serve cold or at room temperature.

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