Tuna and Sweetcorn Salad

A simple, refreshing salad with tuna, sweetcorn and fresh vegetables.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

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Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Begin by finely chopping the 250g of red onion into tiny pieces and halving the 100g of cherry tomatoes lengthwise. Wash the 1/2 head of iceberg lettuce thoroughly under cold water, pat dry, and tear it into bite-sized pieces with your hands.
2. Drain the tin of tuna and the tin of sweetcorn in a colander under cold tap to remove all liquid. Place the tuna into a large mixing bowl and flake it gently with a fork until no large chunks remain.
3. Add the drained sweetcorn, chopped onion, tomatoes, and torn lettuce to the bowl with the tuna. Use a large spoon to combine all the solid ingredients so they are evenly distributed.
4. Pour the 125ml of double cream over the mixture. Stir everything thoroughly with the spoon until all the ingredients are lightly coated in the cream and the salad looks creamy and glossy.
5. Season the salad with a generous pinch of salt and a grind of black pepper to taste. Taste a small portion to adjust the flavours, adding more seasoning if necessary to your preference.
6. Divide the salad equally between four individual bowls. Serve immediately while the lettuce is crisp and the cream is chilled for a refreshing lunch or side.

Tips

• To save money, swap the double cream for Greek yoghurt or light mayonnaise for a healthier, cheaper alternative.
• For meal prep, store the salad in an airtight container in the fridge for up to 48 hours to keep it crisp.
• Do not reheat this salad as the cream and lettuce will lose their texture; it is best served cold.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Red onion · about 750g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Cherry tomatoes · about 100g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Chilli con carne, Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake.
• Double cream · about 125ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach, Rich Chocolate Mousse, Chicken Stroganoff.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).