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Tuna Nicoise Kilner Jar Lunch

Name: Tuna Nicoise Kilner Jar Lunch
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 John West No Drain Fridge Pot Tuna Steak in Sunflower Oil; 150g baby new potatoes; Handful green beans (about 40g), cut into bitesize pieces; 2 free range eggs; 1 large vine tomato, diced; 6 pitted kalamata olives, sliced; 2 handfuls baby spinach, washed; 2 tsp extra virgin olive oil; 2 tsp white wine vinegar; ½ tsp Dijon mustard

mins

25

approx

2

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Nutrition

INGREDIENTS

1 John West No Drain Fridge Pot Tuna Steak in Sunflower Oil

150g baby new potatoes

Handful green beans (about 40g), cut into bitesize pieces

2 free range eggs

1 large vine tomato, diced

6 pitted kalamata olives, sliced

2 handfuls baby spinach, washed

2 tsp extra virgin olive oil

2 tsp white wine vinegar

½ tsp Dijon mustard

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No Drain Fridge Pot Tuna Steak In Sunflower Oil

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Step 1

Boil the potatoes until almost tender then add the green beans and cook for another 2-3 minutes. Drain then cool in cold water

Step 2

Meanwhile boil the eggs for about 7 minutes then cool under cold water. Peel and cut into quarters

Step 3

In a small bowl, mix together the olive oil, vinegar and mustard then pour over the cold potatoes and beans and toss

Step 4

Divide the diced tomatoes between the glass jars then add the spinach, followed by the dressed potatoes and green beans, tuna and olives and finish with the quarters of boiled egg. Close the lids and pop in the fridge for up to 2 days.

Step 5

This is a great way to use up cooked leftover boiled potatoes

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