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

Brown rice and tuna salad in a jar

9
5
2
SmartPoints® value per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
1
Difficulty
Easy
A tasty tuna, veg and rice lunch jar with a red wine vinegar and mustard dressing.

Ingredients

Cooked brown rice

⅓ cup(s), (55g)

Carrot(s)

1 small, coarsely grated

Lebanese cucumber

½ medium, cut into 1cm pieces

Celery

1 individual, thinly sliced

Frozen corn kernels

¼ cup(s), (40g) thawed

Cos lettuce

½ cup(s), (30g) shredded

Tuna, canned in springwater, drained

70 g, (1x95g 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. Layer rice, carrot, cucumber, celery, corn, lettuce, tuna and olives in a 3-cup (750ml) capacity glass jar or plastic container.
  2. Whisk oil, vinegar and mustard in a small bowl until combined. Season dressing with salt and pepper.
  3. Top salad with egg and drizzle with dressing to serve.

Notes

TIPS: To save time, cook a large batch of brown rice in salted boiling water, following packet instructions, or until just tender. Cool and freeze portions in snap-lock bags for up to 6 months. To make this recipe serve 4, use 1⅓ cups (225g) brown rice, 2 large carrots, 1½ large Lebanese cucumbers, 4 celery sticks, 1 cup (160g) corn, 2 cups shredded cos lettuce, 425g can tuna in springwater, 16 kalamata olives, 1 tablespoon oil, ¼ cup red wine vinegar, 1 tablespoon Dijon mustard and 4 hard-boiled eggs.

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