You might like
You are in:
- Tuna Salad Jars
Back Tuna Salad Jars
Tuna Salad Jars
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.
- 2 Princes Tuna Chunks in Spring Water
- 100g Fine Green Beans, sliced
- 400g Mixed Beans, rinsed and drained
- 1 Carrot, grated
- 6 Radish, sliced
- ½ Cucumber, chopped
- 10 Cherry Tomatoes, quartered
- 2 small handful Salad Leaves
- 2 tbsp Lemon Juice
- 1 handful Fresh Chives, chopped
- 2 tbsp Olive Oil
- 1 tsp Dijon , or Wholegrain Mustard
- 1 tsp Honey
Total time required
- Preparation time:
- Cooking time:
Add salt and freshly ground black pepper
- Tip the cans of tuna onto a plate and break into chunks. Set aside.
- Cook the green beans in boiling water for 3-4 minutes. Rinse with cold water and drain well.
- 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.
- 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.
This recipe has been kindly provided by Princes.