Mason Jar Tuna Niçoise

Course Salad

Cuisine American

Keyword french salad lunch, make ahead salad, mason jar salad, nicoise in a jar, tuna nicoise salad

Prep Time 20

Cook Time 15

Total Time 35

Servings 1 salad

A classic tuna Niçoise packed in a quart jar, with vinaigrette on the bottom and potatoes, green beans, egg, olives and lettuce layered above. Assemble it the night before or the morning you eat it.

Ingredients

Dressing

1 1/2 tbsp red-wine vinegar
1 minced garlic clove
1/2 tsp Dijon mustard
1 chopped anchovy fillet (optional)
3 tbsp olive oil
1/4 tsp kosher salt

Salad

4 oz new potatoes
2 oz trimmed green beans
1 medium plum tomato
One 4-oz can tuna in water drained
1 hard-boiled egg
10 pitted Niçoise olives
6 butter/Boston lettuce leaves torn

Directions

Prepare: Whisk the vinaigrette ingredients together. Boil the potatoes until a knife slides in easily, about 5–8 minutes, then cool and slice them. Cook the green beans in boiling water for about 2 minutes, then drain and cool them. Hard-boil and chill the egg if needed.
Assemble: Pour the vinaigrette into the jar, then add green beans, diced tomato, tuna, quartered egg, olives, potatoes, and torn lettuce.
Store: Put the jar together no earlier than the night before serving or the morning of.
Serve: Hold the jar upright until you are ready to eat. Empty it into a bowl, toss with the dressing, and serve cold.

Notes

Keep refrigerated at 40°F (4°C) or below.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); Dijon mustard counted as prepared mustard, new potatoes counted as red potatoes, plum tomato counted as tomatoes, hard-boiled egg counted as hard-boiled eggs, Niçoise olives counted as ripe olives (one 4-oz can 113 g), butter/Boston lettuce leaves counted as butterhead lettuce. Brands and portions vary, so use it only as an approximation.