Prep time: 10 minutes Makes: 2 pots
50g bag watercress
150g macaroni pasta, cooked
1 tin tuna in brine
2 tbsp mayonnaise
1 orange pepper, de-seeded and sliced
1 red pepper, de-seeded and sliced
1 small tin sweetcorn, drained
Salt and pepper
Drain the tuna and place into a small bowl. Mix with the mayonnaise and add a little salt and pepper if desired.
Take two Kilner jars or other jars with tight fitting lids. Split the cooked pasta between each jar, then follow with the tuna mayonnaise, sweetcorn, and peppers, finally topping with the watercress. Seal the jars and keep refrigerated for up to 24 hours until needed.