The tough thing with tuna salad is sometimes the tuna flavor consumes the entire dish and all vegetables lose their flavor and take on a tuna taste. I enjoy my tuna salad when I feel it tastes multidimensional. I love a salad that offers a wide array of flavors. Packing this recipe into a jar allows me to enjoy all flavors of the dish. Another light summer recipe perfect for on the go.

Ingredients:

- 1 can of tuna
- 2 tbsp of lemon juice
-1 tbsp of olive oil
- 5-6 kalamata olives
- 5-6 black olives
- 1 cucumber
- 1 Roma tomato
- 3-4 artichoke hearts
- 1/4 cup fresh parsley
- black pepper and salt to taste

Instructions:

1. Add lemon juice and olive oil to the jar.
2. Add drained can of tuna.
3. Add a layer of olives on top of the tuna.
4. Add a layer of cucumber and tomato.
5. Top with artichoke hearts, fresh parsley, and seasonings.
6. Transport upright and shake the jar before you enjoy.

Recipe submitted by Carpe Diem Nutrition Intern, Katie Seaton