Lunch

Tuna, Sweetcorn and Jalapeño Salad with Lime

Name: Tuna, Sweetcorn and Jalapeño Salad with Lime
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 130 g Tuna in spring water, drained; 80 g Sweetcorn, tinned and drained; 80 g Red pepper; 25 g Pickled jalapeños; 30 g Red onion; 100 g Romaine lettuce; 1 tbsp, about 15 g Light mayonnaise; Juice of half a lime Lime juice; A pinch Ground cumin; A handful, chopped Fresh coriander

Tinned tuna, sweetcorn, red pepper and pickled jalapeños in a light mayonnaise, lime and cumin dressing over shredded romaine. 36 g of protein for 314 kcal.

Calories: 314kcal
Protein: 36g
Fat: 7g
Carbs: 27g

Per serving, makes 1. 10 minutes of work. Published 8 September 2026.

Allergens

Eggs
Fish
Mustard

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Tuna, Sweetcorn and Jalapeño Salad with Lime, plated and ready to serve. — The finished recipe. Tuna, Sweetcorn and Jalapeño Salad with Lime

Ingredients 1 to 6 for tuna, sweetcorn and jalapeño salad with lime arranged separately on a dark worktop. — Ingredients 1 to 6. 130 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.). 80 g Sweetcorn, tinned and drained (Drained weight.). 80 g Red pepper. 25 g Pickled jalapeños. 30 g Red onion. 100 g Romaine lettuce

Ingredients 7 to 10 for tuna, sweetcorn and jalapeño salad with lime arranged separately on a dark worktop. — Ingredients 7 to 10. 1 tbsp, about 15 g Light mayonnaise. Juice of half a lime Lime juice. A pinch Ground cumin. A handful, chopped Fresh coriander

Tuna, Sweetcorn and Jalapeño Salad with Lime, preparation step 1: Whisk the mayonnaise, lime and cumin together with a pinch of salt. — Step 1. Whisk the mayonnaise, lime and cumin together with a pinch of salt.

Tuna, Sweetcorn and Jalapeño Salad with Lime, preparation step 2: Flake the tuna into the dressing with the sweetcorn, diced pepper, sliced onion and chopped jalapeños, and fold it together. — Step 2. Flake the tuna into the dressing with the sweetcorn, diced pepper, sliced onion and chopped jalapeños, and fold it together.

The finished tuna, sweetcorn and jalapeño salad with lime. — Step 3. Shred the romaine, pile the tuna mix over and finish with the coriander.

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Ingredients

Tuna in spring water, drained130 g
Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.
Sweetcorn, tinned and drained80 g
Drained weight.
Red pepper80 g
Pickled jalapeños25 g
Red onion30 g
Romaine lettuce100 g
Light mayonnaise1 tbsp, about 15 g
Lime juiceJuice of half a lime
Ground cuminA pinch
Fresh corianderA handful, chopped

Method

Whisk the mayonnaise, lime and cumin together with a pinch of salt.
Flake the tuna into the dressing with the sweetcorn, diced pepper, sliced onion and chopped jalapeños, and fold it together.
Shred the romaine, pile the tuna mix over and finish with the coriander.

Worth knowing

Light mayonnaise at 15 g is 45 kcal. Full-fat is 105 for the same spoon, and under lime and jalapeño you would not taste the difference.
The tuna mix keeps a day in the fridge and is tomorrow's wrap filling.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.