A filling, practical salad in which tuna meets corn, fresh vegetables, and lemon dressing. Rich in protein, this recipe is an ideal choice for both a light lunch and a lunchbox.
Drain the tuna and corn; chop the lettuce, red onion, cucumber, and cherry tomatoes and place them in a large bowl.
Whisk the olive oil, lemon juice, salt, and black pepper in a small bowl.
Add the tuna to the salad in large chunks, gently toss with the dressing, and serve immediately.
Important: Drain the canned tuna's liquid or oil thoroughly; excess liquid will make the salad watery. Toss the salad close to serving time — greens mixed in ahead of time release liquid and go limp. Contains fish. Ingredient and cross-contact warnings for packaged products (canned tuna, canned corn) may vary by brand; check the labels as well.
Don't mash the tuna too much with a fork; leaving it in larger chunks gives the salad both a nicer look and a more satisfying bite.
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