Brown rice and tuna salad in a jar
6
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Want to keep lunches quick, easy, tasty and interesting? Lunch jars are the perfect grab and go lunch option. Be sure to add your dressing to the salad jars first so the other ingredients don‘t go soggy.
Ingredients
Cooked brown rice
⅓ cup(s), (55g)
Carrot(s)
1 small, coarsely grated
Lebanese cucumber
½ medium, cut into 1cm pieces
Celery
1 stick(s), thinly sliced
Frozen corn
¼ cup(s), (40g) thawed
Cos lettuce
½ cup(s), (30g) shredded
Tuna, canned in springwater, drained
1 95g can
Black olives, drained
4 individual, kalamata variety, pitted
Olive oil
1 tsp
Red wine vinegar
1 tbs
Dijon mustard
1 tsp
Boiled egg(s)
1 medium, quartered
Instructions
1
Whisk oil, vinegar and mustard in a 3-cup (750ml) capacity glass jar or container with a tight-fitting lid. Season with salt and pepper.
2
Layer rice, carrot, cucumber, celery, corn, lettuce, tuna, olives and egg over dressing in jar. Seal with lid and refrigerate.
3
When ready to serve, transfer salad to a bowl and toss to coat with dressing.
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