Tuna Mason Jar Salad


4 servings

Preparation time

30 min

Good For

Lunch or dinner


  • 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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