why make this recipe
This Easy Tuna Salad Pot is a wonderful meal option for anyone looking for something quick, healthy, and tasty. It combines nutritious ingredients in a convenient way, allowing you to enjoy a flavorful salad without much fuss. Whether you’re prepping lunch for work, looking for a light dinner, or just want a healthy snack, this recipe fits the bill. It’s also a great way to use pantry staples like tuna and rice, making it budget-friendly.
how to make Easy Tuna Salad Pot
Ingredients:
- 100g/3½oz cooked and cooled brown rice
- 1 carrot, peeled and coarsely grated
- 4 cherry tomatoes, halved
- 100g/3½oz tinned tuna steak, drained weight
- 1 large handful mixed salad leaves
- 2 tbsp mixed seeds, such as sunflower, pumpkin, linseed, and sesame
- Sea salt and freshly ground black pepper
- 1 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
Directions:
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To make the dressing, put the vinegar and olive oil into a clean jam jar or kilner jar. Add a tiny pinch of salt and some pepper. Shake together until well combined. (You can keep this dressing for up to a week – it makes enough for five servings.)
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Put the rice into a sturdy glass or plastic jar, or lidded container.
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Top with the grated carrot and tomatoes.
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Flake the tuna on top of the vegetables and season with pepper.
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Top with mixed leaves and then sprinkle with the seeds.
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Cover and keep chilled until ready to serve (up to 24 hours).
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Give the dressing a good shake and drizzle 1 tablespoon over the salad. Toss everything lightly together and serve either in a bowl or in the jar.
how to serve Easy Tuna Salad Pot
You can serve the Easy Tuna Salad Pot right from the jar or transfer it to a bowl. This makes it fun and makes clean-up easy. Pair it with some wholegrain bread or crackers for a more filling meal. It’s perfect for lunchboxes too!
how to store Easy Tuna Salad Pot
Store the salad in an airtight container in the refrigerator. The components can remain fresh for up to 24 hours. Keep the dressing separate until you’re ready to eat to maintain the texture of the leaves.
tips to make Easy Tuna Salad Pot
- For more crunch, add diced cucumber or bell peppers.
- To add more flavor, try adding herbs like parsley or basil.
- Swap out the tuna for canned chicken or chickpeas to change up the protein source.
variation
You can easily turn this salad into a Mediterranean dish by adding olives and feta cheese. Additionally, if you prefer a spicy kick, toss in some diced jalapeños or a splash of hot sauce.
FAQs
1. Can I use brown rice that’s been in the fridge for a few days?
Yes, as long as it’s stored properly in an airtight container, you can use leftover cooked brown rice.
2. What if I don’t have balsamic vinegar?
You can substitute balsamic vinegar with apple cider vinegar or red wine vinegar for a similar flavor.
3. Is this recipe suitable for meal prep?
Absolutely! It’s perfect for meal prep because you can make it in advance and store it in the fridge for a couple of days, enjoying it when you’re ready.
