Our tasty & healthy layered Tuna Salad in a Jar Recipe is perfect for lunch on the go, weekend picnics or padkos for a car journey. Quick and easy to prepare.
For the dressing
150 g mayo
1 clove garlic, peeled
50 g PEPPADEW® Sweet Piquanté Pepper Mild Chopped
Juice & zest of 1 lemon
For the Salad
100g Pasta, fusilli, or shell noodles
2 Israeli cucumber, diced
10 Cherry tomatoes, halves
½ red onion, sliced
4-6 PEPPADEW® Sweet Piquanté Pepper Mild Whole – cut in halves
1 can / 170 g tuna, drained
30g baby spinach leaves, washed
2 lemon wedges
- Make the dressing, by whizzing all the ingredients in the jug of a stick blender.
- To assemble the salads, place 2 – 3 tablespoons of dressing in the bottom of each jar, divide the rest of the ingredients into two, and start to layer, starting with the pasta, followed by the tuna, PEPPADEW® Sweet Piquanté Peppers, cucumber, tomato, onions, and lastly the baby spinach topped with a lemon wedge.
- Seal jar and keep refrigerated.
- Will keep for 2 – 3 days in the fridge.
Serve dressing in a separate jar.