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Want to make everyone at work jealous? Pack one of these colorful and healthy layered Tuna Salad Jars for lunch ~ it's a sure cure for the brown bag blues!


Total time

0 minutes


Ingredients

  • jar #1
  • canned white beans, rinsed well and tossed with olive oil and dried dill
  • sliced black olives
  • minced red onion
  • sliced celery, plus leaves
  • 5 ounce can Genova Albacore or Yellowfin Tuna
  • 1 hard cooked egg
  • more sliced olives
  • salt and pepper to taste
  • dressing #1
  • ¼ cup mayonnaise
  • fresh lemon juice
  • jar #2
  • leftover couscous, or grain salad
  • slivered almonds
  • canned red beans, rinsed well
  • fresh green beans, leftover or quickly steamed
  • 1 5-ounce can Genova Albacore or Yellowfin Tuna
  • diced yellow bell pepper
  • finely sliced red onion
  • microgreens or sprouts
  • salt and pepper to taste
  • dressing #2
  • ¼ cup extra virgin olive oil
  • juice of 1/2 - 1 lemon
  • fresh thyme leaves
  • salt and pepper to taste


Method

  1. Layer large quart sized wide mouth mason jars with the ingredients in the order listed. Season the layers lightly with salt and pepper if desired.
  2. Whisk together the dressing ingredients and taste to adjust anything.
  3. The dressing can be layered right in along with the ingredients, or added just before eating, it's up to you. Store the jars in the refrigerator for up to 2 days.

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