Easy Layered Tuna Salad Recipe is a Super-Satisfying Grab & Go Lunch
For me, lunch is one of the trickiest meals because I start to get bored of the same old options. (I mean, how many sandwiches can a girl eat?) So I was thrilled when the pros in our test kitchen came up with this delicious layered tuna salad recipe. It’s genius since all the ingredients are layered in a jar with dressing, which makes it so easy and convenient. I can prep it the night before and take it with me to work the next day, or I can grab it at home and eat it at my desk. This layered salad is great for the days you’re so busy you barely have time to eat lunch, let alone make it. And it’s super versatile - you can also take it on a picnic, or serve it at a cookout. Everyone loves to get their own individual serving.
Best of all, it’s speedy! This recipe requires just 15 minutes of prep - and that’s it. Watch our video and see how simple it is.
Yields
Total Time
Prep Time
Ingredients
- 1/2 cup olive oil-and-vinegar salad dressing
- 3 cooked potatoes, peeled, sliced
- 1 red pepper, quartered, sliced
- 3/4 cup thinly sliced red onion
- 1 (14 oz.) can quartered artichoke hearts, drained
- 3 (5 oz.) cans solid white tuna in water, drained
- 1 cup cherry tomatoes, quartered
- 6 hard boiled eggs, sliced
- 1/3 cup drained pitted sliced kalamata olives
Instructions
Spoon dressing into 6 (16 oz.) jars. Layer remaining ingredients in jars. If desired, garnish with lettuce.
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Nutrition
- Calories: 379 kcal
- Fat: 20 gram
- Saturated Fat: 4 gram
- Protein: 26 gram
- Carbohydrate: 24 gram
- Fiber: 2 gram
- Cholesterol: 212 mg
- Sugar: 3 gram
- Sodium: 629 mg
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This story was originally published April 22, 2025 at 8:30 AM.