- 2 (5 oz) cans tuna in olive oil
- 1 (29 oz) can corn kernels, rinsed and drained
- 1 bunch green onions, sliced
- 2 (2.25 oz) cans sliced black olives
- Juice from one lemon
- Kosher salt and freshly ground pepper, to taste
- Place tuna in a medium bowl, and break up with a fork. Add remaining ingredients and toss to combine.
- Serve immediately, or cover and chill for up to one day. Enjoy!