Grilled Corn Tuna Salad

Meal Type: Salads

Ingredients

  • 4 tbsp olive oil, divided
  • 3 ears fresh corn, husks intact, soaked for 10 minutes in cold water
  • 2 tbsp balsamic vinegar
  • 1 garlic clove, minced
  • 1 tsp dijon mustard
  • 1 can (170g) Ocean’s Flaked White Tuna
  • 6 cups arugula
  • 2 peaches or nectarines, diced
  • ¼ cup shallot, thinly sliced
  • ¼ cup basil, thinly sliced
  • ½ cup feta
  • Salt and pepper to taste

Directions

  1. Preheat your grill to medium-high heat.
  2. Add your soaked corn (husks still intact) to your grill and cook for 10 minutes, rotating every few minutes Remove the husks and silks, brush with 1 tbsp olive oil and season with salt and pepper on all sides. Place back on the grill for 7-8 minutes or until slightly charred and cooked through. Remove from the grill. Hold the ear by the top and use a sharp knife to shave the kernels off the sides.
  3. Meanwhile, make your dressing by whisking together 3 tbsp olive oil, vinegar, garlic and dijon. Season with salt and pepper.
  4. Add corn to a large bowl with the tuna, arugula, peaches or nectarines, shallot, basil and feta.
  5. Toss with dressing and serve.

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