Tuna salad with corn and olives
4 servings
15 minutes
Tuna salad with corn and olives is a light and refreshing dish popular in Italian cuisine. It harmoniously combines the juiciness of fresh vegetables, the tenderness of tuna, and the spiciness of olives, creating a rich and balanced flavor. Tuna adds density and richness to the salad, while corn contributes sweet notes that perfectly complement the freshness of greens. Olives bring a slight saltiness that enriches the flavor palette. Dressed with aromatic olive oil, the salad becomes even more intense and appetizing. This salad is perfect as a light dinner or appetizer for a festive table. It can be served alone or as a side dish to meat and fish dishes, as well as used as a filling for sandwiches. The simplicity of preparation and excellent taste make it a great choice for a quick yet exquisite dish.
1
Wash the lettuce leaves and dry them with a paper towel.
- Green salad leaves: 4 stems
2
Drain the liquid from the tuna and flake the fish with a fork. Place the fish in a salad bowl.
- Canned tuna in brine: 170 g
3
Wash, dry, and chop the tomatoes. Add the tomatoes to the bowl with tuna, season with salt, and mix.
- Tomatoes: 2 pieces
- Salt: to taste
4
Cut the lettuce leaves into strips. Add them to the salad bowl.
- Green salad leaves: 4 stems
5
Drain the liquid from the corn and add the corn to the salad bowl.
- Canned sweetcorn: 240 g
6
Drain the liquid from the olives and slice them into rounds. Add the olives to the salad bowl.
- Pitted black olives: 170 g
7
Dress the salad with olive oil and gently mix.
- Olive oil: 2 tablespoons
