This week's isn't even really a recipe, it's a system. Fifteen minutes on a Sunday gets you four ready-made lunches sitting in your fridge, no reheating, no last-minute "what am I going to eat" panic. Here is a quick recipe for one option. 𝗧𝘂𝗻𝗮 & 𝗕𝗲𝗮𝗻 𝗦𝗮𝗹𝗮𝗱 𝗝𝗮𝗿𝘀 Serves 4 (as meal-prep jars) · Prep: 15 min · No cooking required 𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴: ● 2 tins tuna in brine, drained ● 1 tin butter beans or cannellini beans, drained and rinsed ● 1 cucumber, diced ● A handful cherry tomatoes, halved ● ¼ red onion, finely sliced ● Olive oil and lemon juice, for dressing ● Salt and pepper, to taste ● Optional: crumbled feta 𝘔𝘦𝘵𝘩𝘰𝘥: 1. In each jar, add the dressing (a splash of olive oil, a squeeze of lemon, salt and pepper) right at the bottom. 2. Layer the beans next, then the red onion and tomatoes, then the cucumber. 3. Top with the tuna and feta if using — keep it on top so nothing goes soggy. 4. Seal and refrigerate. Keeps well for up to 4 days. 5. When you're ready to eat, tip it into a bowl (or just shake the jar) so the dressing coats everything from the bottom up. If you're not a fan of Tuna, swap it out for chicken breast or chickpeas. 𝘞𝘩𝘺 𝘪𝘵'𝘴 𝘨𝘰𝘰𝘥 𝘧𝘰𝘳 𝘺𝘰𝘶: Tuna is lean protein with a good dose of omega-3s. Beans add fibre and plant protein on top of that, which is what gives this salad real staying power instead of leaving you hungry by 3pm. The fresh veg rounds it out with vitamins and crunch. 𝘉𝘶𝘥𝘨𝘦𝘵 𝘵𝘪𝘱: Tuna in brine is cheaper than tuna in oil, and healthier too. A single tin of beans effectively stretches into four servings of protein and fibre, so you're not relying on the (more expensive) tuna alone to fill you up. Buy whatever salad veg is in season — it's the difference between paying a premium and paying nothing extra. 𝘚𝘰𝘮𝘦𝘵𝘩𝘪𝘯𝘨 𝘪𝘯𝘵𝘦𝘳𝘦𝘴𝘵𝘪𝘯𝘨: Layering the dressing at the very bottom of the jar, away from the delicate ingredients, is the classic "mason jar salad" trick from the meal-prep world — it's the whole reason this stays fresh and crunchy for days instead of turning into mush by day two.