Mason Jar Loaded Tuna Salad {Grab & Go}
Recipe makes 2 mason jar salads in quart sized jars.
Ingredients
- 2 cans of tuna fish ([aflink u="http://amzn.to/1JoZq4h"]this is the brand I use[/aflink])
- 2-3 tbs of mayonnaise ([aflink u="http://amzn.to/1It9Xxz"]I use this Primal Kitchen mayo and its awesome![/aflink])
- Salt & pepper to taste
- 1/2 cup [aflink u="http://amzn.to/1O9TVZS"]marinated beets[/aflink]
- 1/4 cup [aflink u="http://amzn.to/1a6b3R0"]kalamata olives[/aflink]
- 1 carrot, shredded ([aflink u="http://amzn.to/1O9UkM4"]I used this tool[/aflink])
- 1/4 red onion, sliced thinly
- 1 cup sugar snap peas, chopped
- 1 small apple (use green for 21DSD), chopped
- Several handfuls of spring mix per jar
- 1/2 cup [aflink u="http://amzn.to/1Jp0qoY"]roasted pumpkin seeds[/aflink]
Instructions
- In a medium mixing bowl, mix together your tuna fish and your mayonnaise until it's reached your desired wetness and consistency. Spice the tuna as you see fit. I like to add a little bit of salt and black pepper to liven things up. Split the tuna evenly between the two quart sized mason jars.
- Layer the marinated beets and olives evenly on top of the tuna fish in both jars, followed by the sugar snap peas and carrots. Finally, add the apples and as many salad greens as you can fit into the jars. Evenly split the roasted pumpkin seeds to top both jars. Close the jars with their lids, and refrigerate. Grab them easily in the morning before work.
- When you're ready to eat, dump out your salad into a bowl or onto a plate. Dress with your favorite dressing or eat as is. I like to drizzle mine with a little olive oil and some lemon juice. Now, eat up! The salad should last in the fridge for 48 hours. Make sure that you refrigerate your salad once you get to work since there is already mayo mixed in the the tuna!
