Tuna & Egg Lunch Jar

Ingredients

• 2 tsp (10 ml) extra-virgin olive oil
• 1 tbsp (15 ml) lemon juice
• 3/4 tsp (2 g) cracked black pepper
• 1/4 (25 g) red onion
• 4 oz (110 g) tuna in water, drained
• 2 (100 g) large eggs, store-bought hard-boiled
• 1/2 (150 g) cucumber
• 1/2 cup (80 g) cherry tomatoes
• 1 cup (20 g) arugula
• 1 1/2 tbsp (6 g) parsley, chopped

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Dressing goes in the bottom of the jar: the oil, the lemon juice, the pepper and the onion. Nothing else touches it until you eat.
2. Then the tuna, the eggs, quartered, the cucumber and the tomatoes, with the arugula and parsley on top where they stay dry. Packed in that order it travels a whole morning without going soft.
3. Shake it hard once, upside down, and eat it out of the jar.