Sweetcorn, tuna, tomato and fennel

Name: Thomas Straker's Sweetcorn, tuna, tomato and fennel recipe
Yield: 4
Ingredients: 1/2 red onion, very thinly sliced; 2 corn cobs; 1 fennel bulb, thinly sliced on a mandoline; 180g cherry tomatoes, halved; 40.00 ml capers in brine, drained; 2 x 250g cans tuna in olive oil, drained; Leaves from a small bunch (15g) basil; Leaves from a small bunch (15g) mint; 6 radishes, quartered; 80ml olive oil; Juice of 2 lemons

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by Thomas Straker

CHEF

Aug 08, 2025

Turn simple ingredients like canned tuna, corn, fresh fennel and herbs into a light lunch or starter your can serve at your next dinner party.

This is an edited extract from Food You Want to Eat by Thomas Straker, published by Bloomsbury, AUD$49.99, available now.

1/2 red onion, very thinly sliced
2 corn cobs
1 fennel bulb, thinly sliced on a mandoline
180g cherry tomatoes, halved
2 tbs capers in brine, drained
2 x 250g cans tuna in olive oil, drained
Leaves from a small bunch (15g) basil
Leaves from a small bunch (15g) mint
6 radishes, quartered
1/3 cup (80ml) extra virgin olive oil
Juice of 2 lemons

Method

1.

Put the sliced red onion in a bowl and scrunch with a pinch of salt flakes to soften. Set aside.
2.

Bring a pot of salted water to the boil, then add the corn cobs and cook for 5 minutes. Drain and allow to cool slightly, then cut off the kernels. To do this, stand a cob on its end and, with a large sharp knife, run the knife down the cob. Rotate the cob and repeat, until all the kernels have been removed.
3.

In a large mixing bowl, toss the corn kernels and drained red onion with the remaining ingredients, dressing with the olive oil and lemon juice, then season to taste with salt flakes and freshly ground pepper and serve.