Brown rice and tuna salad in a jar
Cooked brown rice
⅓ cup(s), (55g)
1 small, coarsely grated
½ medium, cut into 1cm pieces
1 individual, thinly sliced
Frozen corn kernels
¼ cup(s), (40g) thawed
½ cup(s), (30g) shredded
Tuna, canned in springwater, drained
70 g, (1x95g can)
Black olives, drained
4 individual, kalamata variety, pitted
Red wine vinegar
1 medium, quartered
- Layer rice, carrot, cucumber, celery, corn, lettuce, tuna and olives in a 3-cup (750ml) capacity glass jar or plastic container.
- Whisk oil, vinegar and mustard in a small bowl until combined. Season dressing with salt and pepper.
- Top salad with egg and drizzle with dressing to serve.