Those cute molded glass containers we all know and love (especially as home decor), AKA mason jars, were originally created for canning and preserving food. Nowadays, due to recent health trends, they are more commonly being used for ‘meal prep.’
One of the most popular trending diets at the moment is the ‘Whole30’ program, a monthlong clean-eating regimen that promises a variety of health benefits — such as speeding up one’s metabolism and improving quality of sleep.
Join both the #Whole30 and #MasonJarMeal movements with this to-go tuna salad recipe! Perfect meal idea for on-the-go weekdays. Plus, they’re really pretty to look at.
Servings: 2 salads in quart sized mason jars
- 2 cans of tuna fish
- 2-3 tbs of mayonnaise
- Salt & pepper to taste
- 1/2 cup marinated beets
- 1/4 cup kalamata olives
- 1 carrot, shredded
- 1/4 red onion, sliced thinly
- 1 cup sugar snap peas, chopped
- 1 small apple, chopped
- Several handfuls of spring mix per jar
- 1/2 cup roasted pumpkin seeds
- In a medium mixing bowl, mix together the tuna and mayonnaise until it’s reached your desired consistency. Spice the tuna however you like. Split the tuna evenly between the two quart sized mason jars.
- Layer the beets and olives evenly on top of the tuna fish in both jars, followed by the sugar snap peas and carrots.
- Add the apples and as many salad greens as you can fit into the jars.
- Evenly split the roasted pumpkin seeds to top both jars.
- Close the jars with their lids, and refrigerate.
- When you’re ready to eat, dump the salad into a bowl or onto a plate. Dress with your favorite dressing or eat as is. (The salad should last in the fridge for 48 hours!)