180g chat potatoes, chopped
2 tblsps finely chopped fresh mint
2 x 95g cans light tuna in oil, drained
1/3 cup lemon juice
1 tblsp wholegrain mustard
Salt and pepper, to taste
1 small carrot, peeled, shredded
40g baby spinach leaves, coarsely chopped
100g cherry tomatoes, halved
½ small red onion, thinly sliced
¼ cup sliced black olives, drained
Place eggs in a small saucepan. Cover with cold water. Bring to boil. Gently boil for about 5 to 7 minutes, or until firm. Drain. Cool in a bowl of water. Peel and quarter.
Meanwhile, boil or microwave potatoes until tender. Drain. Cool. Toss with mint.
Combine tuna, juice and mustard in a bowl. Season. Mix well.
Divide tuna mixture between two glass serving jars (2½-cup capacity). Top evenly with carrot, eggs, spinach, potato mixture, tomatoes, onion and olives. Seal jars with lids. Refrigerate until ready to serve.