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Mediterranean Tuna Salad Jars

Mediterranean Tuna Salad Jars

with Chicken Bone Broth Lemon Paprika

Gluten Free High Protein (15g+)

Difficulty

Easy peasy

Serves

Ready in

35 minutes

Don’t miss the oppor-tuna-ty to take a trip to the Mediterranean with this super easy meal prep jars bursting with flavour and nutritional value. What makes it even better? We’ve added a scoop of Chicken Bone Broth Lemon Paprika, that enhances the flavour and nutritional value of every bite with some immunity and gut support. Ideal for busy weeks when you want something quick, delicious, and nutritious - no need to sacrifice flavour or health for convenience!

Buy The Recipe Products

Chicken Bone Broth Concentrate Lemon & Paprika

Immunity, Gut + Energy

Ingredients

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Pantry Items

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For the salad

2 large sweet potatoes (or two small), diced into small cubes (about 6 cups)
1 tsp fennel seeds
½ tsp salt & pepper
2 tbsp olive oil
1 cup quinoa
⅓ cup pepitas
2 tbsp Chicken Bone Broth Lemon Paprika
100g goat cheese
1 punnet cherry tomatoes
5 x 90g tins of tuna (good quality)
1 cup cucumber, diced
2 cups baby spinach
1 tbsp fresh dill
1 cup pink pickled onions

For the dressing

1 cup Greek yoghurt
¼ cup olive oil
1 lemon, juice
1 tsp dill
1 tbsp baby capers
2 tsp smoked paprika
Pinch of salt & pepper

Buy The Recipe Products

Chicken Bone Broth Concentrate Lemon & Paprika

Immunity, Gut + Energy

Method

Preheat oven to 356F, add sweet potato to a lined baking tray with fennel seeds, salt, pepper and olive oil. Give it a mix to combine and then bake for 25 minutes or until soft and caramelised.
Meanwhile, add quinoa to a pot with water and chicken bone broth concentrate. Cook to packet instructions. Fluff with a fork to let steam escape, allow to cool.
Add the ingredients for the dressing in a bowl, mix to combine.
Assembling the jars: Divide the dressing between each jar. Then add the quinoa, pepitas, sweet potato, baby spinach, tuna, tomato, cucumber, goats cheese dill and pickled onions. Add the lid and place in the fridge until ready to serve.

Mediterranean Tuna Salad Jars

with Chicken Bone Broth Lemon Paprika

Gluten Free High Protein (15g+)

Difficulty

Easy peasy

Serves

Ready in

35 minutes

Buy The Recipe Products

Chicken Bone Broth Concentrate Lemon & Paprika

Immunity, Gut + Energy

Ingredients

View in metric

Pantry Items

View in metric

For the salad

2 large sweet potatoes (or two small), diced into small cubes (about 6 cups)
1 tsp fennel seeds
½ tsp salt & pepper
2 tbsp olive oil
1 cup quinoa
⅓ cup pepitas
2 tbsp Chicken Bone Broth Lemon Paprika
100g goat cheese
1 punnet cherry tomatoes
5 x 90g tins of tuna (good quality)
1 cup cucumber, diced
2 cups baby spinach
1 tbsp fresh dill
1 cup pink pickled onions

For the dressing

1 cup Greek yoghurt
¼ cup olive oil
1 lemon, juice
1 tsp dill
1 tbsp baby capers
2 tsp smoked paprika
Pinch of salt & pepper

Buy The Recipe Products

Chicken Bone Broth Concentrate Lemon & Paprika

Immunity, Gut + Energy

Method

Preheat oven to 356F, add sweet potato to a lined baking tray with fennel seeds, salt, pepper and olive oil. Give it a mix to combine and then bake for 25 minutes or until soft and caramelised.
Meanwhile, add quinoa to a pot with water and chicken bone broth concentrate. Cook to packet instructions. Fluff with a fork to let steam escape, allow to cool.
Add the ingredients for the dressing in a bowl, mix to combine.
Assembling the jars: Divide the dressing between each jar. Then add the quinoa, pepitas, sweet potato, baby spinach, tuna, tomato, cucumber, goats cheese dill and pickled onions. Add the lid and place in the fridge until ready to serve.