Preparing the Sweet Corn: Peel off the husk and silk from the sweet corn and wash it thoroughly. Using a knife, cut the kernels off the cob. In a pot, add water and bring it to a boil. Once the water is boiling, add the corn kernels and cook for 3 minutes until fully cooked. Remove the corn and set it aside in a bowl.

Preparing the Cucumber: Wash the cucumber and peel off the skin using a peeler. Slice the cucumber lengthwise, then use a spoon to scoop out the seeds to prevent excess moisture that may affect the salad's texture. Cut the cucumber into evenly sized small cubes and place them in a bowl.

Preparing the Tuna: Open the tuna can and drain the excess olive oil by placing the tuna on a strainer. Once most of the oil is drained, add the tuna to the bowl with the cucumber and corn.

Preparing the Other Ingredients: Peel the onion and dice it finely. Wash the cilantro, remove the roots, and chop it into small sections. Add the onionand cilantro to the bowl with tuna. Set them aside in separate bowls.

Making the Salad: In the bowl containing the cucumber, corn, and tuna, add the chopped onion and cilantro. Squeeze the juice of 1/2 lemon, and add 1/2 tsp black pepper, 1/4 tsp sea salt, and the low-calorie mayonnaise. Stir everything together with chopsticks or a spoon until the ingredients are evenly coated with the seasoning, allowing the flavors to meld.

Serve and Enjoy: Once well mixed, transfer the tuna cucumber salad to a serving plate. Your refreshing and light salad is now ready to enjoy!