Tuna salad with corn and mayonnaise Calories

Mix drained tuna and corn with mayonnaise, then season with black pepper and a little lemon juice. Fold the ingredients together rather than mashing them, so the tuna stays in distinct flakes and the corn keeps its texture.

It usually keeps for 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after serving, and discard it if it has been left out for an extended period or develops an unusual smell or texture.

Yes, drain most of the liquid before mixing. Excess water or oil can make the salad runny or overly rich; you can reserve and add a little back if you want a stronger tuna flavor.

Drain the tuna and corn thoroughly, and avoid adding watery vegetables until serving. If using chopped pickles or fresh vegetables, pat them dry first; mixing the salad shortly before eating also helps preserve its texture.

Yes, plain or Greek yogurt can replace the mayonnaise, though the result will taste tangier and less rich. For a closer creamy texture, use thick yogurt and stir it in gradually rather than adding it all at once.

No, freezing is not recommended. Mayonnaise can separate as it thaws, leaving the salad watery, while the tuna and corn may turn soft. Make a smaller batch and keep leftovers refrigerated instead.

Spread it between slices of bread, in a wrap or on toast. Put lettuce between the filling and the bread to slow sogginess, and add juicy ingredients such as tomato just before serving.

It can be a convenient, protein-rich lunch, but mayonnaise adds richness and corn contributes carbohydrates. Serve it with vegetables or whole-grain bread for a more varied meal, and choose the portion that suits your appetite.

Yes, it is commonly eaten chilled and does not need reheating. Keep it refrigerated until serving, especially because it contains mayonnaise, and avoid leaving it sitting out during a long meal or picnic.