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Photo of Brown rice and tuna salad in a jar by WW

Brown rice and tuna salad in a jar

3 - 10
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
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.


Cooked brown rice

cup(s), (55g)


1 small, coarsely grated

Lebanese cucumber

½ medium, cut into 1cm pieces


1 stick(s), thinly sliced

Frozen corn kernels

¼ cup(s), (40g) thawed

Cos lettuce

½ cup(s), (30g) shredded

Canned tuna 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


  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.