In a medium mixing bowl, mix together your tuna fish and your mayonnaise until it has reached desired consistency.
Spice the tuna as you see fit. Add a little bit of salt and black pepper to liven things up. Split the tuna evenly between the two quart sized mason jars.
Layer the marinated beets and olives evenly on top of the tuna fish in both jars, followed by the sugar snap peas and carrots. Finally, 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. Grab them easily in the morning.
When ready to eat, dump out your salad into a bowl or onto a plate. Dress with lemon juice or eat as is.
The salad will last refrigerated for 48 hours.