Tuna Salad

This is my kind of unfussy Tuna Salad: proper flakes of tuna, sweetcorn, crunchy cucumber and red pepper, all lightly coated in a lemony mayonnaise-and-yoghurt dressing. There’s no pasta or potato to cook, and the yoghurt keeps the dressing creamy without making it too heavy.

It works beautifully as a cool, crunchy extra alongside smoky Peri-Peri Chicken or fragrant Lamb Sosaties. Serve modest spoonfuls as part of a spread rather than treating it as the main event; you’ll find more dishes to round out the table in our Braai Salads collection.

For a relaxed braai, prepare the components the evening before and combine them on the day. Keep everything refrigerated at 5°C or below, and use a cooler box with plenty of ice packs when travelling. In our summer heat, put out a small bowl and replenish it from the fridge: discard salad left unrefrigerated for more than 2 hours in total, or 1 hour when the temperature is above 32°C.

Tips & Techniques

• Drain properly: Excess brine and sweetcorn liquid will thin the dressing. Give both a full 5 minutes in the sieve before mixing.
• Remove the watery centre: Scooping the seeds from the cucumber helps keep the salad crisp, especially if it will sit in the fridge before serving.
• Tame a strong onion: Soak the chopped onion in cold water for 5 minutes, then drain and pat dry before adding.
• Fold, don’t mash: Add the tuna last and turn it through gently so the finished salad has distinct flakes rather than a sandwich-filling texture.
• Keep a cold reserve: Divide the salad between two bowls, keeping one refrigerated while the other is on the table. Don’t top fresh salad onto a warm batch.

Delicious Variations

• Curried tuna salad: Add 5 ml mild curry powder and 10 ml fruit chutney to the dressing for a gently spiced, slightly sweeter version.
• No yoghurt: Replace the 60 ml yoghurt with 45 ml extra mayonnaise and 15 ml cold water. Taste before adding any extra lemon juice.
• Extra crunch: Add 60 g finely sliced celery with the vegetables; it works particularly well if you enjoy a more savoury salad.
• Make it a pasta salad: Fold in 250 g cooked, thoroughly cooled short pasta. Add another 30 ml yoghurt and 15 ml mayonnaise, then taste and adjust the seasoning; this stretches it to about 8 side servings.

Serving Suggestions

• Alongside braai chicken: Serve a chilled spoonful with peri-peri or lemon-and-herb chicken to balance the smoky, spicy flavours.
• With lamb sosaties: The lemon dressing and crisp vegetables make a refreshing contrast to rich lamb and a sweet, spiced marinade.
• With warm bread: Offer roosterkoek or crusty rolls alongside, letting everyone fill their own just before eating so the bread stays firm.
• As part of a bigger spread: Pair with a leafy green salad and one substantial starch, such as pap or potato salad; allow roughly 150 g tuna salad per person.

Frequently Asked Questions (FAQs)

Q1: Can I make this tuna salad the day before?

Yes, although it is crunchiest when combined on the day. Up to 24 hours ahead, mix the dressing, drain the tuna and sweetcorn, and chop the vegetables. Refrigerate them in separate covered containers at 5°C or below, then combine before serving. A fully mixed salad can also be chilled overnight, but the cucumber may release some liquid.

Q2: How long can I keep leftovers, and can I freeze them?

Keep promptly refrigerated leftovers in a sealed container at 5°C or below and eat within 2 days of making the salad. Discard any portion that has been unrefrigerated for more than 2 hours in total, or 1 hour above 32°C. Freezing is not recommended because the cucumber loses its crunch and the dressing can separate.

Q3: Can I use tuna in oil or frozen sweetcorn?

Yes. Drain oil-packed tuna thoroughly and use the same drained quantity. For frozen sweetcorn, cook it according to the packet instructions, cool it promptly, then drain and chill before adding. Avoid cream-style sweetcorn, which makes the salad too wet.

Q4: How many people does this recipe serve?

It makes approximately 950 g, enough for 6 side portions at a braai with other dishes. For a light lunch with bread, allow 3–4 portions. Double all the ingredients for 12 side servings, but add the salt gradually after tasting.

Q5: How do I keep it safe during load shedding or at an outdoor braai?

Keep the covered salad in a fridge that remains at 5°C or below, or move it to a cooler box packed with ice packs before it warms up. A fridge or cooler thermometer is useful. Serve small portions and keep the remainder cold; if you cannot establish how long the salad has been warm, it is safest to discard it.

In Summary

This Tuna Salad is a practical, no-cook braai side with sweetcorn, crisp vegetables and a creamy lemon dressing. Drain everything well, fold the tuna in gently and keep the bowl properly chilled until it’s time to eat.