No-Cook Tuna Heirloom Tomato Corn Salad Jars

Packed into jars for grab-and-go ease, this no-cook salad leans on meaty olive-oil tuna, juicy heirloom tomatoes, and sweet raw corn. Chickpeas, celery, and a bright lemon-Dijon dressing keep every bite crisp and lunch-ready without the stove.

Serves 4 · 15 min prep

Estimate for one serving

• 340 cal
• 24g protein
• 26g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 2 cans (5 oz each) canned solid white tuna in olive oil, drained
• 2 1/2 cups heirloom tomatoes, chunked
• 1 1/2 cups fresh sweet corn kernels
• 1 cup chickpeas, rinsed and drained
• 1/2 cup celery, thin sliced
• 1/4 cup red onion, minced
• 1/3 cup fresh parsley, chopped
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 2 tbsp capers, drained
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups baby arugula

Instructions

1. 1Drain the tuna well and flake it into large chunks in a mixing bowl so it stays meaty rather than mushy.
2. 2Add the chunked heirloom tomatoes, raw sweet corn kernels, chickpeas, sliced celery, minced red onion, and capers.
3. 3In a small bowl whisk the olive oil, lemon juice, Dijon, salt, and pepper until creamy and emulsified.
4. 4Pour the dressing over the tuna mixture and fold gently with a spatula until every ingredient is lightly coated.
5. 5Stir in the chopped parsley last for a fresh green finish.
6. 6Layer the bottom of four jars or meal-prep containers with baby arugula to keep greens from wilting under the dressing.
7. 7Spoon the tuna-tomato-corn salad over the arugula, packing it evenly so the jars look full and colorful.
8. 8Seal and refrigerate up to 3 days; the flavors improve as the tomatoes mingle with the lemony dressing.
9. 9When ready to eat, shake the jar gently or tip everything into a bowl and toss so the arugula catches the dressing.
10. 10Serve cool straight from the fridge—ideal for desk lunches when the kitchen is too hot to turn on a burner.