Tuna Salad with Mushrooms, Corn and Dill
Ingredients
- 1 can of tuna in its own juice
- 1 jar of mushrooms
- 80g canned cooked corn
- 3 tablespoons light mayonnaise or 1 tablespoon mayonnaise + 2 tablespoons Greek yogurt
- 1 teaspoon lemon juice
- 1 tablespoon chopped dill
- 40g sliced olives
- 1/2 red onion (optional)
- salt and pepper to taste
Preparation
Drain the mushrooms well and chop them if whole.
Flake the tuna with a fork.
Put everything in a bowl: tuna, mushrooms, corn, olives, dill, mayonnaise, lemon juice, salt, and pepper.
Mix well and chill for 5-10 minutes.
Serve with crackers, toasted bread, or crunchy vegetables.
Tips
This salad is also delicious as a wrap filling.
Perfect for picnics, office, or a quick dinner on hot days.
It works well with red onion and/or pickled cucumber.
