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Tuna Salad Jars

Tuna Salad Jars

By Princes Recipes
Published on 07 September 2020
These clever salad jars mean you can transport your lunch to the office, the park or the seaside for a healthy, balanced meal. Cook's Tip: Try Princes Tuna Chunks in Spring Water instead of the drained tuna steak. Vary the salad jars as you wish, with chopped peppers, griddled courgette chunks or beetroot, replacing the mixed beans with quinoa, rice or pasta.
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Time and servings

19 minsTotal time
2Servings
15 minsPrep time
4 minsCooking time

Ingredients

  • 2 tbsp of lemon juice
  • 1 tsp of honey
  • 2 princes tuna chunks in spring water
  • 1 handful of fresh chives, chopped
  • 2 small handful of salad leaves
  • 400 g of mixed beans, rinsed and drained
  • 0.5 cucumber, chopped
  • 10 cherry tomatoes, quartered
  • 6 radish, sliced
  • 1 tsp of dijon, or Wholegrain Mustard
  • 2 tbsp of olive oil
  • 100 g of fine green beans, sliced
  • 1 carrot, grated

Method

  1. Step 1

    Tip the cans of tuna onto a plate and break into chunks. Set aside.

  2. Step 2

    Cook the green beans in boiling water for 3-4 minutes. Rinse with cold water and drain well.

  3. Step 3

    Layer the mixed beans, green beans, carrot, radish, cucumber, cherry tomatoes and salad leaves in two large screw-topped jars. Top with the tuna chunks and sprinkle with 1tbsp lemon juice and a few chives. Seal the jars. Keep chilled until ready to serve.

  4. Step 4

    For the dressing, mix together the olive oil, remaining lemon juice, mustard and honey with a little salt and pepper. Pour into small jars and use to dress the salads just before serving.