Corn Salad With Tuna

From: justcallmetoni

On Apr 17, 2008

The weather is warming and my appetite for salads has returned from winter hibernation. The unusual combination intrigued me but I love tuna and it's versatility. I made two substitutions in my preparation; first reducing the oil to a meager 2 teaspoons for my low-fat diet and the other to replace the pickle with 1/2 of a small red onion finely diced, as I am not fond of the former with tuna. The salad was just wonderful with sweetness, crunchiness and tang filling each forkful. Moreover this dish is gorgeous and visually appealing with the vibrant colors of the corn and peppers against the verdant parsley. Thank you so much for sharing katia. Made for Went to the Market game. .

From: cookiedog

On Mar 9, 2008

This makes a great light salad. I also used all red peppers as it is what I had on hand. I served this on a bed of spinach leaves dressed in Russian Dressing. The result was a salad that was out of this world! Thank you so much Katia.

From: Cilantro in Canada

On Dec 3, 2007

I have made this twice already and both times loved it. I just used red pepper as that was what I had on hand. As the recipe did not specify I used dill pickles and added 2 chopped green onions. I also love cilantro so I subbed that in place of the parsley. We loved this salad. It was easy and tastes great. If you are looking for an unusual salad that is full of flavour give this one a try. Thanks for the recipe.