Language
A hearty one-pan skillet with golden potatoes, sweet corn, and flaky tuna, finished with a mayonnaise touch.
Made August 24, 2026
Prep
10m
Cook
20m
Serves
Difficulty
easy
Allergens: fish
Cook the tuna to an internal temperature of 145°F (63°C).
Wash hands and surfaces after handling raw tuna.
Ensure the potatoes are cooked through before serving.
Sign in to unlock nutrition estimates.
Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
1 potato
1/4 onion
1 tbsp olive oil
1/2 cans of canned tuna
1/2 cup canned corn
1 tbsp mayonnaise
1/4 tsp salt
1/4 tsp black pepper
Chef's tip: For extra crispiness, press the potato cubes down with a spatula while they cook and don't stir too often.
Chef's tip: If the potatoes stick to the pan, add a splash of water (if available) to help release them, but avoid adding too much or they'll steam.
Dice the potato into 1 cm cubes and finely chop the onion.
Heat olive oil in a non-stick skillet over medium heat. Add the potato cubes and cook, stirring occasionally, until they begin to brown and soften, about 10 minutes.
Add the chopped onion to the skillet and cook until translucent, about 3 minutes.
Drain the canned tuna and canned corn. Add them to the skillet along with salt and black pepper. Cook, stirring, until heated through, about 2 minutes.
Remove from heat and stir in mayonnaise until well combined. Serve immediately.