Three jars filled with rainbow salad pots

Layered rainbow salad pots

  • Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Give kids two of their five-a-day and a dose of vitamin C with these colourful rainbow pots of tuna salad, ideal for a lunchbox, or summer picnic

Nutrition: Per serving
NutrientUnit
kcal697
fat30g
saturates3g
carbs77g
sugars13g
fibre9g
protein24g
salt0.5g
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Ingredients

  • 350g pasta shapes (De Cecco is a good brand that stays nice and firm)
  • 200g green beans , trimmed and chopped into short lengths
  • 160g can tuna in olive oil, drained
  • 4 tbsp mayonnaise
  • 4 tbsp natural yogurt
  • ½ small pack chives , snipped (optional)
  • 200g cherry tomatoes , quartered
  • 1 orange pepper , cut into little cubes 195g can sweetcorn, drained

Method

  • STEP 1

    Cook the pasta until it is still a little al dente (2 mins less than the pack instructions) and drain well. Cook the green beans in simmering water for 2 mins, then rinse in cold water and drain well. Mix the tuna with the mayonnaise and yogurt. Add the chives, if using.

  • STEP 2

    Tip the pasta into a large glass bowl or four small ones, or four wide-necked jars (useful for taking on picnics). Spoon the tuna dressing over the top of the pasta. Add a layer of green beans, followed by a layer of cherry tomatoes, then the pepper and sweetcorn. Cover and chill until you’re ready to eat.

Goes well with

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    Rating: 4 out of 5.6 ratings
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