This delicious Romanian tuna and sweetcorn salad recipe was introduced quite late in my life, by my grandma’s sister. She used to come and visit at least once a week, and many times I would find both of them in the kitchen, talking, when I could come back from uni. My grandma would always wait for me with lunch or dinner and, one day, I found this salad on the table. Her sister made it for her grandson and he loved it so much that she just had to share the recipe. And good that she did, because it became one of my favourite salads for a good while.
I haven’t had this delicious salad in years. A couple of days ago, whilst shopping, I found myself in the cans aisle and spotted the tuna. My mind went back in time, to my uni years, and without even thinking, my hand just grabbed a can of tuna. I was going to make this salad for lunch!
Ingredients for this Romanian Tuna and Sweetcorn Salad Recipe
For this classic Romanian tuna and sweetcorn salad, you will need a can of tuna in brine, two tablespoons of sweetcorn, and a small red onion. For the dressing, I mixed a tablespoon of mayo with one of Greek yoghurt. For a healthier option you can replace the mayo with more yoghurt, and for a more indulgent option, simply remove the yoghurt and double the mayo. This time, I chose balance. You will also need lemon juice, salt, and pepper. If you wish, you can also add some chopped parsley at the end, for decoration.
How to Make the Romanian Tuna and Sweetcorn Salad
Start by draining the tuna and adding it to a bowl. Finely chop the red onion and mix it with the tuna. Add the sweetcorn and stir the ingredients together. Season the mixture with salt and pepper to taste. I personally like to add a bit more pepper in this salad. Then, add lemon juice, mayonnaise, and Greek yoghurt. Mix everything well but gently to ensure all ingredients are well combined without breaking the tuna too much. Once mixed, transfer the salad to a serving dish and garnish with chopped parsley. Serve immediately alongside crusty bread to spread the salad on.
Notes and Tips
- Make sure that the tuna is completely drained, otherwise the salad will be watery.
- If you are watching your figure, as I am at the moment, just replace the mayo with more yoghurt.
- You can also add pickles to this recipe, for a crunchier texture and a saltier taste. If you do, make sure to taste before adding extra salt.
- This is the simple, classic version of the tuna and sweetcorn salad. If you want to make a meal out of it, you can also add boiled eggs, capers and olives to it.
Romanian Tuna and Sweetcorn Salad
Ingredients
- 1 can of tuna in brine
- 1 small red onion
- 2 tbsp sweetcorn
- 1 tbsp Greek yoghurt
- 1 tbsp mayo
- 1 tbsp lemon juice
- salt and pepper to taste
- parsley optional, for decoration
Instructions
- Drain the tuna and add the meat to a bowl.
- Chop the red onion finely.
- Add the onion over the tuna.
- Add the sweet corn to the bowl.
- Season with salt and pepper, add the lemon juice, the yoghurt and the mayo and mix well but gently.
- Serve with chopped parsley on top.
FAQ:
Can I use tuna in oil instead of brine?
I don’t recommend using tuna in oil as it will make the salad too heavy. The ingredients also don’t mix very well with oil. I recommend you stick to using tuna in brine.
What can I use instead of mayonnaise?
If you prefer a lighter version, you can substitute the mayonnaise with more Greek yoghurt or use a low-fat mayo alternative.
Can I make this salad in advance?
Yes, you can prepare the salad a few hours in advance. Just keep it refrigerated and stir it before serving. The salad can be stored in the fridge, in an air-tight container, for up to two days.
What other herbs can I use for garnish?
Besides parsley, you can use fresh dill or chives for a different flavour profile.
For more traditional Romanian salads, check out my recommendations below:
Like it? Pin it!
