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Tuna Nicoise Kilner Jar Lunch
25 Min Serves 2
A great meal prep idea for midweek lunches, these look great in lidded glass jars, but you can use whatever sealed containers you prefer
Ingredients
- 1 John West No Drain Fridge Pot Tuna Steak in Sunflower Oil
- 150g baby new potatoes
- Handful green beans (about 40g), cut into bitesize pieces
- 2 free range eggs
- 1 large vine tomato, diced
- 6 pitted kalamata olives, sliced
- 2 handfuls baby spinach, washed
- 2 tsp extra virgin olive oil
- 2 tsp white wine vinegar
- ½ tsp Dijon mustard
Made with
No Drain Fridge Pot Tuna Steak With A Little Sunflower Oil
No Drain Fridge Pot Tuna Steak With A Little Sunflower Oil
Tuna steak with a drop of sunflower oil. Pack your midweek meals or post-gym snacks with natural protein made easy with our no-drain, fridge-friendly pot.
Step 1
Boil the potatoes until almost tender then add the green beans and cook for another 2-3 minutes. Drain then cool in cold water
Step 2
Meanwhile boil the eggs for about 7 minutes then cool under cold water. Peel and cut into quarters
Step 3
In a small bowl, mix together the olive oil, vinegar and mustard then pour over the cold potatoes and beans and toss
Step 4
Divide the diced tomatoes between the glass jars then add the spinach, followed by the dressed potatoes and green beans, tuna and olives and finish with the quarters of boiled egg. Close the lids and pop in the fridge for up to 2 days.
Tip
This is a great way to use up cooked leftover boiled potatoes
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