Tuna Mason Jar Salad

Makes

4 servings

Preparation time

30 min

Good For

Lunch or dinner

Ingredients

1/4 cup kalamata olives cut in half
2 medium sized carrots (peeled and shredded)
1/4 cup toasted pumpkin seeds
16 small-medium pickled beets cut into quarters
1 granny smith green apple cored and chopped (leave skin on)
2 cans albacore tuna
6 tbsp Dijon grain mustard
1/4 cup diced fresh basil
Pinch salt and pepper
4 cups of mixed greens

The Steps to Take

Step 1

Drain tuna and flake into medium sized bowl. Add 6 tbsps of Dijon grain mustard and a pinch of salt and pepper. Mix well. Set aside.

Step 2

Peel and shred carrots. Set aside.

Step 3

Toast pumpkin seeds. Let cool and set aside.

Step 4

Cut olives, beets and apple and set aside.

Step 5

Chop fresh basil and set aside.

Step 6

Take out 2 mason jars and split contents evenly. Layer them in the following order: tuna, olives, beets, carrots, apple, basil, pumpkin seeds, mixed greens.
Note* You will stuff the greens into the top of the jar.

Step 7

These jar will store easily in the fridge for 5 days

Step 8

When you are ready to eat them – Dump onto plate and enjoy!

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