Tuna and Corn Salad

By An Italian in my kitchen
May 10, 2014
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Author Notes: How I love the spring and summer in Italy, starts early and finishes late, so there is always alot of time to be eating cold pasta and salads, and this is a great salad, amazing on it's own or mixed with salad greens. I can never make this enough. Gone in minutes.An Italian in my kitchen

Serves: 4

  • 1 cup drained tuna
  • 1 cup fresh mozzarella chopped (bite size pieces)
  • 1 cup cooked sweet corn
  • 20 cherry tomatoes (cut in half)
  • 1 celery stalk chopped
  • 1 green onion chopped
  • 1/2 teaspoon salt
  • 3-4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 3-4 fresh basil leaves chopped
  • 1 1/2 teaspoons oregano
  1. In a medium size bowl , add tuna, mozzarella, sweet corn, cherry tomatoes,celery, green onion, basil, oregano and toss gently, then in a small bowl mix salt and vinegar and pour over tuna mixture, then add the olive oil, gently toss together, let sit in fridge for 1 hour and serve. (if you prefer room temperature and your house isn't too hot, leave out for 1 hour before serving). Buon Appetito!

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