Drain tuna thoroughly and place in a small bowl. Add 1 tablespoon mayonnaise, 1/2 teaspoon Dijon mustard, 1 tablespoon finely diced celery, 1 teaspoon minced red onion, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon salt, and a pinch (1/8 tsp) black pepper. Fold gently to combine until evenly dressed but still slightly chunky. Taste and adjust lemon or salt if needed.

Chicken Salad

Combine 3 oz shredded or diced cooked chicken with 1 tablespoon mayonnaise, 1 tablespoon finely diced celery, 1 teaspoon chopped fresh parsley, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Stir until coated; keep texture slightly rustic. Adjust seasoning to taste.

Egg Salad

Put 1 chopped hard-cooked egg into a bowl. Add 1 tablespoon mayonnaise, 1/4 teaspoon Dijon mustard, 1 teaspoon thinly sliced chives, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mash slightly with a fork and mix until creamy but with some visible egg pieces. Taste and adjust seasoning.

Heirloom Tomatoes

Slice the heirloom tomato(s) and arrange half a cup per portion on a plate or on top of a small bed of microgreens or butter lettuce. Drizzle with 1/2 teaspoon extra-virgin olive oil and season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Let sit 2 minutes to allow flavors to mingle.

Pickled Okra

Drain pickled okra briefly on paper towel and serve 3 whole pods per portion alongside the salads. If desired, slice one pod on the bias for easier eating.

Plating and Assembly

Select any three items among Tuna Salad, Chicken Salad, Egg Salad, Heirloom Tomatoes, and Pickled Okra to form the Ladies Who Lunch trio. On each plate place a small mound (about 3 oz equivalent) of each chosen salad or 1/2 cup tomato slices and 3 pickled okra pods as applicable. Garnish with the microgreens or butter lettuce leaves under or beside the salads. Serve chilled or at cool room temperature. Provide crackers, toasted baguette slices, or croissants if desired.