Mason Jar Loaded Tuna Salad

11 10 499
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 2
Mason Jar Loaded Tuna Salad
Health Rating


1 small Apple (chopped)
1/2 cup slices Beets, pickled (or marinated)
1 medium Carrots (shredded)
1/4 cup Kalamata olives
2 cup Lettuce, spring mix (mesclun) (divided between jars)
2 tbsp Mayonnaise
1/2 cup Pumpkin seeds (pepitas)
1/4 medium Red onion (thinly sliced)
1 dash Salt and pepper
1 cup whole Sugar snap peas (chopped)
2 can drained White tuna, canned in water, drained


1. In a medium mixing bowl, mix together your tuna fish and your mayonnaise until it has reached desired consistency.

2. 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.

3. 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.

4. Close the jars with their lids, and refrigerate. Grab them easily in the morning.

5. When ready to eat, dump out your salad into a bowl or onto a plate. Dress with your favourite dressing or eat as is.



The salad should last in the fridge for 48 hours.

Be sure to refrigerate since there is mayonnaise mixed in the the tuna!

Nutrition Facts

Per Portion

Calories 499
Calories from fat 187
Calories from saturated fat 34
Total Fat 20.8 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.5 g
Monounsaturated Fat 5.9 g
Cholesterol 75 mg
Sodium 667 mg
Potassium 1076 mg
Total Carbohydrate 36 g
Dietary Fiber 6.7 g
Sugars 17.6 g
Protein 45 g

Dietary servings

Per Portion

Fruit 0.4
Meat 2.2
Meat Alternative 0.5
Vegetables 2.8

Energy sources