This crisp, flavor-packed tuna and veggie salad is an incredibly fresh, flour-free option that works perfectly as a low-carb dip or a standalone salad. Packed with texture from sweet corn, tender green peas, and diced red onion, it is mixed into a creamy, savory base that makes a quick and satisfying snack or light lunch.
Ingredients
3 cans (5 oz each) white albacore tuna in water, thoroughly drained
1/2 cup sweet corn kernels (canned or thawed from frozen)
1/2 cup green peas (canned or thawed from frozen)
1/3 cup red onion, finely diced
1/2 cup cheddar cheese, cut into small cubes
1/2 cup mayonnaise (or plain Greek yogurt for a lighter, higher-protein base)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Fresh parsley, finely chopped (for garnish)
Instructions
1. Prep the Base
In a large mixing bowl, flake the drained tuna with a fork until it is broken down into small, light pieces.
2. Toss in the Mix-ins
Add the sweet corn, green peas, finely diced red onion, and cheddar cheese cubes directly to the bowl with the tuna.
3. Dress the Salad
Spoon in the mayonnaise (or Greek yogurt) and Dijon mustard, then drizzle the fresh lemon juice over the top. Season generously with salt and black pepper. Gently fold everything together with a spatula until the ingredients are completely coated and the mixture is rich and creamy, just like the beautiful texture styled in the glass bowl.
4. Chill and Garnish
Cover the bowl and place it in the refrigerator for at least 20 to 30 minutes before serving. This allows the flavors to meld beautifully and gives the salad a refreshing chill. Just before setting it out, sprinkle the top with fresh chopped parsley.
5. Serve
Serve individual scoops out of the bowl using a spoon, or arrange it as a party dip. For a strict low-carb option, skip the flour crackers shown in the image and serve this creamy dip alongside crisp cucumber slices, celery sticks, or mini bell pepper halves!