Stylishly transport your lunch with these easy, fuss-free jars that are a light option for a meal.
185 g canned tuna, drained
½ cup olive dip
½ red capsicum, finely chopped
300 g canned four bean mix, drained, rinsed
½ Lebanese cucumber, chopped
½ x 250 g punnet cherry tomatoes, halved
70 g Greek feta, crumbled
40 g mixed salad leaves
- Place tuna in a small bowl. Stir in the dip. Spoon evenly into two large jars (600ml-capacity).
- In layers, divide capsicum, bean mix, cucumber, tomatoes, feta and salad leaves between jars. Seal with lids. Refrigerate until ready to serve