in Recipes

Tuna – corn – salad

updated

Spread the love

Ingredients for 10 servings:

  • 4 cans of corn
  • 1 bell pepper(s), red
  • 1 bunch of chives
  • 1 small onion(s)
  • 1 can of tuna
  • 1 small bottle(s) of dressing (cocktail sauce)
  • 1 tbsp balsamic vinegar, dark
  • salt and pepper
  • Sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

quickly prepared

Rinse the corn and drain well. Trim the bell pepper and peel the onion, then finely dice both. Finely chop the chives. Squeeze some of the water out of the tuna. Then mix everything with the cocktail sauce (I only use about 2/3 of the bottle, though; I find that’s plenty). Season the salad with a little balsamic vinegar, pepper, salt, and sugar. Let it sit for at least 1 hour before serving.

Facebook Comments

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.

Potato salad with a twist

Summer – punch without alcohol