Healthy Layered Tuna Salad Jars

Want to make everyone at work jealous? Pack one of these colorful and super healthy layered Tuna Salad Jars for lunch ~ they’re a delicious cure for the brown bag blues!

This post is is sponsored by Genova Seafood®, and as you know, I greatly appreciate your support of my brand partners — I only work with companies that I love, and they help keep TVFGI up and cooking!

These pretty tuna salad jars are just the latest way we’ve found to enjoy our favorite tuna. Since I began my partnership with Genova over a year ago, my family has been 100% converted to this fantastic brand. I never dreamed I’d be so enthusiastic about canned fish, but honestly, it’s completely won us over. This tuna is in a whole other category from the stuff you probably grew up with ~ it’s fresh tasting, with no fishy aroma, it’s dolphin safe, sustainably caught, and packed in pure olive oil so you don’t even need to drain it.

TIP: While tuna packed in oil is more caloric than tuna packed in water, the pure olive oil in Genova tuna is a ‘good’ fat, and can be used in your salad dressings and recipes.

Whether you prefer chunky albacore filet or the rich flavor of yellowfin, one 5 ounce can is the perfect amount for these hearty, protein packed layered tuna salad jars. It’s the kind of lunch that will definitely sustain you through the mid afternoon slump and beyond ~ I like to keep a few in the fridge so I can grab them and go. The variety of flavors and textures keeps it interesting, and the pretty layers will turn heads, guaranteed.

I don’t know about you, but I’m a sucker for flip tops (it’s the lazy cook in me) so I’m a big fan of Genova’s new easy open lids. Every little bit helps when it comes to streamlining my time in the kitchen, and I love not having to haul out my clunky can opener. The flip top means easier access to that protein fix when you need it most, too.

TIP: Lots of us stock emergency kits with supplies, food, and water, and these easy open cans of tuna are perfect for that.

I admit some mason jar recipes are just Pinterest porn and aren’t practical at all, but these lunch jars are actually functional and cute. The quart sized wide mouth openings are large enough to eat from comfortably, and the layers naturally mix with each bite. All of the ingredients are hardy enough to take a bit of dressing and hold up for a day or so in the fridge. You can layer the dressing right in with the rest of the ingredients, or keep it separate and add it when you’re ready to eat.

TIP: I avoid using delicate leafy greens in the layers of these jars because they won’t hold up. If you like you can top the jar with greens like I did, but don’t dress them ahead of time. Hardy greens like shredded kale, cabbage, or Brussels sprouts would fare better if you want to layer them in.

These tuna salad jars are really more of a concept than a recipe, and the beauty of it is that you can make use of leftovers, and whatever else you happen to have around ~ the mild flavor of the Genova tuna plays well with just about everything. But I’ll get you started with a couple of ideas for layers, both of these are delicious and keep well.

JAR # 1

• a base of canned white beans
• sliced black olives
• minced red onion
• celery
• Genova albacore or yellowfin tuna
• hard cooked eggs
• more olives.

I dressed this yummy salad with a blend of mayo thinned with fresh lemon juice. I couldn’t stop eating it!

The second formula is more colorful and starts with a base of grains, in this case leftover curried couscous from the night before. My Vegan Ancient Grain Salad, or Couscous Almondine Salad would both work well here, too.

JAR # 2

• leftover couscous
• slivered almonds
• canned red beans
• steamed green beans
• Genova albacore or yellowfin tuna
• shredded carrots
• diced yellow peppers
• red onions
• micro-greens or sprouts.

In this case I drizzled everything (except the greens on top) with a light lemon thyme vinaigrette before closing the cap. You can give the jar a flip to redistribute the dressing when you’re ready to have lunch.

Genova is launching it’s Easy Open Sweepstakes running today through November 26, 2016. ~ Easy to open, easy to win! Click to enter Genova’s Easy Open Sweeps and be entered for your chance to win a daily Genova gift box and weekly Italian gift basket: https://bit.ly/2fJx1Sq. ~  …Good luck!

***SWEEPSTAKES HAS ENDED***

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3.29 from 7 votes

Healthy Layered Tuna Salad Mason Jars

Author Sue Moran

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Ingredients

jar #1

• canned white beans rinsed well and tossed with olive oil and dried dill
• sliced black olives
• minced red onion
• sliced celery plus leaves
• 5 ounce can Genova Albacore or Yellowfin Tuna
• 1 hard cooked egg
• more sliced olives
• salt and pepper to taste

dressing #1

• 1/4 cup mayonnaise
• fresh lemon juice

jar #2

• leftover couscous or grain salad
• slivered almonds
• canned red beans rinsed well
• fresh green beans leftover or quickly steamed
• 1 5- ounce can Genova Albacore or Yellowfin Tuna
• diced yellow bell pepper
• finely sliced red onion
• microgreens or sprouts
• salt and pepper to taste

dressing #2

• 1/4 cup extra virgin olive oil
• juice of 1/2 - 1 lemon
• fresh thyme leaves
• salt and pepper to taste

Instructions

• Layer large quart sized wide mouth mason jars with the ingredients in the order listed. Season the layers lightly with salt and pepper if desired.
• Whisk together the dressing ingredients and taste to adjust anything.
• The dressing can be layered right in along with the ingredients, or added just before eating, it's up to you. Store the jars in the refrigerator for up to 2 days.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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more from me and Genova…

Albacore Tuna Buddha Bowls

Wild Caught Tuna Crostini