Elote Tuna Salad
This Elote Tuna Salad has all the elements of Mexican Street Corn, but is served in salad form with tuna, macaroni, and more. It has a little bit of a kick and a whole lot of satisfying flavor!
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Makes: 8 servings
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Ingredients
- 1 cup dry elbow macaroni
- 1 tablespoon unsalted butter
- 3 cups fresh corn from about 4 ears (you can also use frozen)
- 9-10 oz. Portofino Tuna
- 2 cups chopped red or rainbow chard (you can also use kale or spinach)
- ⅓ cup diced red onion
- ¼ diced jalapeño (from 1 jalapeño pepper)
- 1 ½ teaspoon finely chopped cilantro plus more for topping
- ⅓ cup crumbled cotija cheese or queso blanco plus more for topping
- ⅓ tablespoon regular or light mayonnaise
- 1 teaspoon chili powder
- ½ teaspoon cayenne
- 2 tablespoon freshly squeezed lime juice
Instructions
- Bring medium saucepan of lightly salted water to a boil. Once boiling, add elbow macaroni and cook until al dente. Drain and cool.
- In the meantime, add butter to a non-stick grill pan or frying pan. Once melted, add corn kernels in and let cook for about 4 minutes before stirring. Let sit for another 4 minutes and stir again. Repeat a couple more times until the corn is nicely charred. Remove corn to a large bowl and let cool a bit.
- Once corn is cooled, add tuna, chopped chard, cooled macaroni, onion, jalapeño, cilantro, and cotija cheese to the bowl.
- In a separate small bowl, stir together mayonnaise, chili powder, cayenne, and freshly squeezed lime juice.
- Pour dressing mixture over corn and toss well to combine. Serve salad in individual bowls and top with additional cheese and cilantro.
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