Name: Festive Tuna and Sweetcorn Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 people
Cuisine: South African
Ingredients: 2 × 170 g tins tuna chunks in brine, drained to yield approximately 250 g; 250 g sweetcorn kernels, measured after draining; 180 g cucumber; 150 g red pepper, weighed after removing the stalk and seeds; 30 g spring onions, trimmed and thinly sliced; 15 ml fresh chives, finely snipped; 60 ml mayonnaise; 80 ml thick plain unsweetened yoghurt; 20 ml fresh lemon juice; 5 ml finely grated lemon zest; 10 ml wholegrain mustard; 2.5 ml ground black pepper; Fine salt, to taste, if needed

Festive Tuna and Sweetcorn Salad

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20 min totalPrep: 20 min Serves 6 people Salad

Festive Tuna and Sweetcorn Salad – Tuna salad recipe with sweetcorn, diced red pepper, cucumber and chives in a creamy lemon dressing

This tuna salad recipe is a cool, colourful addition to a South African summer Christmas spread. Chunky tuna, sweetcorn and crisp vegetables get a light coating of lemon-and-chive dressing.

Serve it with crusty rolls for an easy holiday lunch, or spoon smaller portions alongside the salads at a festive braai. The dressing is creamy without hiding the fresh crunch.

Why it works on a South African Christmas table

Red pepper and green herbs bring festive colour without switching on the oven. Everyday supermarket ingredients keep it practical, and the vegetables and dressing can be prepared separately earlier in the day.

Instructions

1
Drain the tuna and sweetcorn separately in sieves while you prepare the remaining ingredients. Shake off any lingering liquid so it does not thin the dressing.
2
Split the cucumber lengthways and scrape out the soft, seeded middle with a teaspoon. Cut the firm flesh and red pepper into small, even dice.
3
Whisk the mayonnaise, yoghurt, lemon juice, zest, mustard and pepper together in a small bowl. Taste before adding salt, bearing in mind that the tuna will add its own seasoning.
4
Combine the sweetcorn, cucumber, red pepper, spring onions and chives in a wide mixing bowl.
5
Spoon the dressing over the vegetables and turn them over with a large spoon until evenly coated.
6
Add the tuna in generous flakes. Fold it through with just a few gentle turns, keeping some pieces intact for texture.
7
Transfer to a serving dish and serve immediately, or cover and refrigerate at 5°C or colder. Give the chilled salad one gentle turn before taking it to the table.

Nutrition (per serving)

Calories: 220 kcal
Carbohydrates: 14.3 g
Protein: 15 g
Fat: 12.3 g
Saturated fat: 2 g
Sugar: 4.1 g
Fibre: 2.3 g
Sodium: 404 mg
Cholesterol: 31 mg

Estimated values based on the ingredients used.

Notes

Christmas tips

For a head start, prepare the dressing and chopped vegetables up to a day ahead. Refrigerate in separate sealed containers, then drain the tins and assemble close to serving.
Put out a small bowl at a time and keep the rest refrigerated. For an outdoor braai, nestle the serving bowl in a larger bowl of ice.
Keep total time out of refrigeration under two hours, or one hour when the temperature is above 32°C. Discard salad left out beyond these limits.
Offer fresh rolls or lettuce cups alongside it so guests can make their own light lunch portions.

Frequently asked questions

Can I use tuna packed in oil?

Yes. Drain it very well and use approximately 250 g of drained tuna. The finished salad will taste a little richer.

Will frozen sweetcorn work?

Yes. Cook it according to the packet instructions, cool promptly and drain thoroughly. Measure out 250 g once cooked and cooled; do not add it warm.

How long will leftovers keep?

Refrigerate promptly in a sealed container at 5°C or colder and eat within two days. The cucumber may release a little liquid, so stir gently before serving. Only save leftovers that have stayed within the safe serving times above.

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More salad

Salad

Festive Tuna and Sweetcorn Salad

Why it works on a South African Christmas table

Ingredients

For the salad

For the dressing