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Fresh corn and tuna salad

updated

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Ingredients for 4 servings:

  • 1 can of corn
  • 1 can tuna in its own juice
  • 1 red bell pepper
  • 1 m.-sized onion(s)
  • 2 tbsp sherry vinegar
  • 1 tbsp oil, tasteless, e.g. sunflower oil
  • 1 pinch of salt
  • Black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

ideal colorful party salad

Wash, deseed, and finely dice the bell peppers. Drain the tuna and corn and mix with the bell peppers. Finely dice the onion and add. Season with vinegar, oil, pepper, and salt. Refrigerate and let stand for a while before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chard à la Klaumix

Creamy Liptauer