Grilled Corn and Tuna Southwest Salad

June, 2016 · By Coryanne Ettiene

Summer is back and so too are those amazingly sweet earns of corn that make us all want to fire up the grill and soak up the sun.  But if you’r weekend grilling adventures are anything like mine, there are always a few ears of corn left because we start with eyes bigger than our bellies.   Begging the question, what do you do with all that left over corn?  My recipe for Grilled Corn and Tuna Southwest Salad is the perfect solution to leftover corn. I’ve partnered with Genova Seafood to share this recipe with you, and host a prize packed Facebook party celebrating good food and good times at the #SummerEntertaining Party on June 13th, 11am PST.

Corn and Southwest Tuna Salad by Coryanne Ettiene

Last year I had such a great time working with Genova Seafood  that I jumped at the chance to partner with them again.  When I say that our house runs on Genova Seafood, I would not be stretching the truth. My husband has it for lunch more often than not, and we make a Tuna Pasta Salad in the summer that the children polish off in seconds.  And if I am honest, I’m not a huge Tuna fan, but Genova Tuna I will happily eat because it is not your standard canned tuna — packed with just the right amount of sea salt and olive oil, and premium solid filets of Yellowfin (or Albacore) tuna it is love at first taste.  It is moist and flavorful which means that when I add it to a salad bursting with flavor, it adds to the salad rather than takes away from it.

Genova Seafood by Coryanne Ettiene


Grilled Corn and Tuna Southwest Salad

  • 2 Cups of grilled sweet corn
  • 1 Can of Genova Tuna (I used the Albacore)
  • 1 Cup of Pico do Gallo
  • 1 Wedge of lime

Place all the ingredients in a bowl and fold together, drizzle the olive oil from the can across the salad, and squeeze in the lime juice to complete the salad. Serve cold on a tostada shell or on a bed of peppery greens.

Corn and Tuna Southwest Salad by Coryanne Ettiene

You’re Invited to a #SummerEntertaining Facebook Party!


When:  Monday, June 13th, 2016

Time:  11am – 12pm PST

Where:  Facebook Genova Seafood Page

Who:  Hosted by  Coryanne Ettiene with special guest experts Nutmeg Nanny , Celebrations at Home and Created by Diane

Sponsored by:   Genova Seafood

Prizes: Over $400 in Visa Gift Cards

RSVP:  No need to RSVP, everyone is welcome.

How To:  Joining a FacebookParty is as easy as following the stream of updates on the Genova Seafood Facebook page and, then adding your comments to the feed live during the party. By watching the Genova Seafood Facebook page, you will see all the party status updates, tips and recipes as they are populated and be able to engage live with everyone else at the party by leaving comments and liking their party comments.   During the party, prize questions will appear that look like graphics.  For a chance to win one of the cash prizes, leave a comment on the prize graphics with your answer to the questions asked. Can’t make the party hour? Don’t worry, the beauty of a Facebook Party is that the updates are there for you to review long after the party ends so you can still capture all of the inspiration even if you can’t make the party.
Rules & Regulations: Prizes are open to US residents over the age of 18. Winners will be selected at random from the comments left on the prize questions, and announced following the Facebook party by Genova Seafood. Winners will be sent a private Facebook message to notify them of their win so please be sure to like Genova Seafood  to keep the communication lines open.  No purchase necessary, void where prohibited. For a full list of rules and regulations, contact Ettiene Media LLC. This Facebook Party is not associated with Facebook and is an independent joint venture between the representative parties of Genvoa Seafood and Ettiene Media LLC.

Disclaimer: Ettiene Media, LLC has partnered with Genova Seafood  and has been compensated to participate in this social program. All thoughts expressed are my own.


Corn and Southwest Tuna Salad by Coryanne Ettiene

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