How I Pack My Tuna
The jar lunch I always pack
5 Minutes to Prepare
INGREDIENTS
Base
Olive oil–based dressing (mustard vinaigrette or similar)
1 whole avocado
Leftover roasted sweet potatoes (seasoned with spicy salt)
Veg + Crunch
Shredded cabbage (purple, green, or both)
Lettuce (romaine, iceberg, red oak, arugula, optional)
Fresh cilantro
Radish
Persian cucumber
Jalapeño (optional, for heat)
Protein
1 can Spot Tuna (or shredded rotisserie chicken)
To finish
Spicy salt
Cracked black pepper'
PROCESS
Add dressing directly to the bottom of a jar. Eyeball it.
Layer in vegetables that won’t absorb dressing: avocado and sweet potatoes first.
Add shredded cabbage and/or lettuce.
Layer in cilantro, radish, cucumber, and jalapeño.
Leave space at the top for protein.
Add tuna (or chicken) and press everything down firmly.
Seal and refrigerate overnight.
When ready to eat, dump into a bowl or eat straight from the jar.
Finish with extra spicy salt and black pepper.
NOTES
Dressing goes on the bottom so nothing gets soggy.
Cabbage is key. It stays crunchy and doesn’t brown.
Leftovers work great here. This is not precious.
Pack it the night before to avoid ordering out.
Travels well and won’t leak in your bag.
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