SALADS

Crunchy Tahini Tuna Salad Jars with (Just a Little) Spicy Tahini Dressing

Crunchy Tahini Tuna Salad Jars with (Just a Little) Spicy Tahini Dressing

Crunchy Tahini Tuna Salad Jars with (Just a Little) Spicy Tahini Dressing

Servings

2

servings

In case you haven’t noticed, I adore salad jars. They are such a great way to prep salad ahead of time while keeping ingredients fresh and crisp. Here’s my tried and true method for making them:

WHAT YOU’LL NEED:
– Mason jars (quart-size works best for leafy salads, and pint size works best for grain salads)
– Salad dressing
– Uniformly cut ingredients

LAYERING ORDER FOR A PERFECT SALAD JAR:
– Dressing Start with 2-3 tablespoons of dressing at the bottom.
– Hard Vegetables or Beans (to act as a barrier between the dressing and the softer ingredients) Carrots, fennel, celery or beans are my favorites
– Softer Veggies such as cucumbers, tomatoes etc. 
– Grains & Proteins such as quinoa, chicken, or hard-boiled eggs.
– Cheese & Nuts such as Feta, shredded cheese, almonds, walnuts, or sunflower seeds.
– Leafy Greens  such as Spinach, arugula, romaine, or kale (keep them on top to stay crisp).

ADDITIONAL TIPS:
– Leave a little room at the top for shaking.
– Store upright in the fridge for up to 5 days.
– Shake right before eating then pour into a bowl.


While choosing a favorite salad is like choosing a favorite child, these Crunchy Tahini Tuna Salad Jars with (Just a Little) Spicy Tahini Dressing are definitely in my top ten! Follow the recipe below, or riff on it yourself using the above guide and I am certain you will be as obsessed with salad jars as I am!

Ingredients: Makes 2 (32 oz.) jars

  • 1 cup (112 g) sliced red cabbage

  • 2 oz. (54 g) pepperoncini rings, coarsely chopped

  • 1 (6.7-oz [190-g]) jar quality tuna (I prefer Tonnino brand Tuna Fillets in Spring Water)

  • 2 tbsp (14 g) thinly shredded red onion

  • 1 romaine lettuce heart, shredded

  • (Just a Little) Spicy Tahini Dressing (makes ¾ cup [180 ml])

  • 3 tbsp (45 ml) fresh lemon juice (from about 1 large lemon)

  • ½ tsp honey

  • ¼ cup (60 g) tahini

  • 2-5 tbsp cold water

  • 1 tbsp (22.5 ml) extra virgin olive oil

  • ¼ tsp ground cumin

  • ¼ tsp ground chipotle powder

  • ¼ tsp granulated garlic

  • Kosher salt

  • Freshly ground black pepper

Directions

  • Start by making the (Just a Little) Spicy Tahini Dressing. In a medium-sized bowl, whisk together the lemon juice, honey and tahini. Add cold water, 1 tablespoon (15 ml) at a time, until the dressing is drizzling consistency (because brands of tahini vary in thickness, you might need more water, or not need any at all). Whisk in the olive oil, cumin, chipotle powder, and garlic. Season to taste with kosher salt. You can store it in the refrigerator for up to 1 week.
  • Pour 3 tbsp (45 ml) of dressing into the bottom of each jar, then divide the ingredients between the two jars, layering in the following order: chickpeas, cabbage, pepperoncini, tuna, red onion, and romaine lettuce. Place the lids on the jars and refrigerate for up to 3 days. Shake right before serving.