No-Cook Tuna, Heirloom Tomato & Sweet Corn Lunch Boards

Serves 4 · 18 min prep

Ingredients

• 2 (5 oz) cans canned solid white tuna in olive oil
• 1.5 lb heirloom tomatoes
• 2 cups fresh sweet corn kernels
• 1 (15 oz) can cannellini beans
• 1 medium English cucumber
• 1/2 cup fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup pepitas or roasted pepitas

Instructions

1. 1Drain the tuna well and flake it into large chunks in a medium mixing bowl, keeping some texture rather than mashing it smooth.
2. 2Rinse and drain the cannellini beans thoroughly, then pat them dry with a clean kitchen towel so the salad stays bright instead of watery.
3. 3Core the heirloom tomatoes and cut them into generous wedges or thick half-moons; scatter them across four plates or meal-prep containers as the colorful base.
4. 4Slice the cucumber into thin half-moons and add them the tomatoes for cool crunch.
5. 5In a small jar or bowl, whisk the olive oil with lemon juice, finely grated garlic, salt, and black pepper until the dressing looks emulsified and glossy.
6. 6Add the flaked tuna, drained beans, and raw sweet corn kernels to the mixing bowl; drizzle most of the dressing over them and gently fold just until everything is coated.
7. 7Spoon the tuna-bean-corn mixture generously over the tomatoes and cucumber on each plate, leaving some tomato edges visible for color contrast.
8. 8Tear the fresh basil leaves over the top, then finish each board with crumbled feta and a sprinkle of pepitas for salty crunch.
9. 9Drizzle any remaining dressing lightly over the boards, taste a bite, and adjust with an extra pinch of salt or squeeze of lemon if needed.
10. 10Serve immediately at cool room temperature, or cover and chill up to 4 hours for packed lunches; the flavors stay bright without wilting.