Servings: 2 · Prep Time: 10 mins · Cooking Time: 0 mins
Total Time: 10 mins

Lunch | Salads & Starters

This layered tuna salad is packed with texture and flavour. This is ideal for meal prepping as it can be made in bulk and divided into individual lunch portions. This makes a great sharing salad bowl or individual mason jar salads providing a perfect portable lunch!


  • tuna (120g flaked)
  • cherry tomatoes (6 sliced)
  • spring onions (4 small finely sliced)
  • iceberg lettuce (2 cups chopped)
  • lemon zest (2 tsp)
  • capers (2 tsp chopped)
  • olive oil (2 tbsp)
  • hard boiled eggs (2 sliced)
  • mayonnaise (1 heaped tbsp)
  • avocado (1 small peeled, pitted and sliced)
  • lemon juice (1 tbsp)
  • cucumber (1/2 cup sliced)
  • Salt and pepper (to taste)


To prepare the tuna mayo, add the tuna to a mixing bowl along with the lemon zest, capers, mayonnaise and a pinch of salt and pepper. Mix together well to combine.\n\nTo assemble the salad, arrange the lettuce in the base of a salad bowl (or divided between individual jars).\n\nLayer the sliced tomato over the lettuce, followed by the cucumber and sliced egg.\n\nSpoon the tuna mayo over the egg layer and top with sliced avocado.\n\nScatter the spring onions over the top of the salad and drizzle with the lemon juice and olive oil to serve.\n