Tuna rainbow jar salad
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Prep Time
15 Minutes
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Yield
2
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Difficulty Level
Easy, Quick
Ingredients
- 1 x 185g can Safcol Tuna in Springwater, drained
- ½ cup red kidney beans, cooked
- ½ cup frozen or fresh peas, cooked
- 1 small Lebanese cucumber or 2 baby cucumbers, sliced
- ½ small red onion, finely sliced
- for the dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (or to taste)
- ½ teaspoon Dijon mustard
- 1 small garlic clove, crushed
- sea salt and freshly ground black pepper
- to decorate
- 2 small cherry tomatoes
- 2 corn kernels
- 2 slices of cucumber
- 1 radish, sliced (optional)
Instructions
- Using 2 large clean jam jars, layer up the vegetables in whatever order you prefer. Top with flaked Safcol tuna and decorate with cucumber, cherry tomatoes, corn kernels and radishes.
- In a small bowl whisk together the dressing ingredients and season to taste with salt and pepper. Just before serving pour the dressing over each salad. Serve chilled.
| Servings: | 2 |
| Ready in: | 15 Minutes |
| Course: | Lunch |
| Recipe Type: | Salad |
| Ingredient: | Tuna |
Tuna rainbow jar salad
A healthy, quick and portable lunch for those on the go. Our tuna rainbow jar saladis made with fresh vegetables and packed with protein, not to mention perfectly portioned.
If you’re looking for more inspirational and tasty tuna recipe ideas, check out our complete range of easy to make tuna recipes.
