Israeli Tuna Salad With Pickles and Corn

Discover the unique flavors of this tuna salad with pickles and corn. An easy recipe perfect for BBQs or light meals and a childhood favorite lunch recipe!

Sweet, sour and tangy; this easy tuna salad without mayonnaise is quick to make and has a unique flavor and surprising crunchy texture. The pop of sweetness from the corn brings a summer vibe that is perfect  for accompanying barbeque dishes or to enjoy as a light lunch.

Inspired by Israeli cuisine, this tuna corn salad was a childhood favorite of mine - and still is! And best yet, it is ready in minutes. Unsurprisingly, my kids love it too.

Inspiration

There is something about exploring international recipes that thrills me. The combination of flavors, interesting or new ingredients and cultural traditions make for endless variations on the standard meals we eat at home. 

When I was 18, I did a year of service at a kibbutz in Southern Israel. Amidst burly plant workers and screaming kids, at least once a week I would serve myself a hefty portion of this sweet and tangy tuna salad. And you know something? It never got boring.

Many of the recipes I share are either created after taking a vacation or recipes I have learned by watching others create dishes for me. This one was inspired by the very salad I ate in that kibbutz cafeteria, and it should feel familiar to everyone who has ever set foot in a kibbutz themselves.

Made with pantry ingredients, mostly cans, this is a salad that makes a meal out of seemingly nothing. It's quick, easy, and affordable, which is clearly the magic trifecta for anyone trying to cook for a family these days. And to make it a bit healthier, I make this as a no mayo tuna salad - so everyone can enjoy without worrying about their cholesterol.

So enjoy this delicious salad that is quick and simple to make (perfect for beginners!) yet tasty enough to share and impress. I am sure you'll love this twist on the classic tuna salad lunch recipe!

Ingredients

• Canned tuna: Our star salad ingredient. Rich in protein and packed with vitamins and minerals and omega 3. 
• Sweet bell pepper: Choose your favorite color and add for crunch. 
• Green onion: Used for a kick of flavor.
• Sweet corn: Our surprisingly satisfyingly sweet popping crunch!
• Dill pickles: Crunchy and tangy - the perfect addition to our salad.
• Olive oil: The base to our salad dressing.
• Lemon juice: To add into our dressing.
• Salt and pepper: To taste. 

See recipe card for exact quantities

Equipment

• Chef knife
• Mixing Bowl
• Strainer
• small bowl (for the dressing)

Step by step instructions

Chop the vegetables

To begin, chop your bell pepper, green onion, and pickles into small, bite sized pieces and place them in a mixing bowl.

Mix the salad:

Then add the corn and drained tuna to the bowl.

Make the dressing:

Mix together the olive oil, salt, pepper, and lemon juice in a small bowl. Then pour the dressing over salad and mix until well combined.

Serve

Serve immediately or chill before serving.

Accompanying Dishes

For a full meal, accompany this salad with pita, vegan shawarma, kebabs or falafel. You can also serve it with other typical Israeli dishes, like Israeli chopped salad, labaneh (a soft fresh cheese made from yogurt), and shakshuka (eggs cooked in a delicious tomato-based sauce).

Variations

You can also add mayonnaise or my go-to tahini sauce as a variation to the salad dressing. Or try my schug hot sauce for a bit of added spice!

Another Israeli salad to try

This finely chopped Israeli salad is a slight twist on the usual salad you find at most falafel, shawarma, and steak restaurants. Vegan, healthy and filling, it can be made for one, or multiplied to feed ten. 

Recipe