Mason Jar Tuna Niçoise

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

When it comes to weekday lunches, I lean towards options that are wholesome and can easily be made in advance (bonus points for big-batch cooking). But I also want something that feels a little special. Even if I only have 10 or 15 minutes for lunch, I want that time to feel like an escape from the rest of the day, and tucking into something slightly luxurious is exactly how to do it. A classic Nicoise salad, layered with tender fresh veggies, tuna, hard-boiled egg, briny olives, and an umami-packed vinaigrette does the job like no other. Pack it up in a Mason jar and you’re ready to tote it to work.

Ingredients

1 1/2 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon Dijon mustard
1 anchovy fillet, coarsely chopped (optional)
3 tablespoons olive oil
1/4 teaspoon kosher salt
4 ounces new potatoes
2 ounces green beans, trimmed
1 medium plum tomato
1 (4-ounce) can tuna packed in water, drained
1 hard-boiled egg
10 pitted Nicoise olives
6 Boston or butter lettuce leaves, torn into bite-sized pieces

Instructions

Make the vinaigrette: Place all the ingredients in a small bowl and whisk, breaking up the anchovy fillet, until emulsified.
Make the salad: Place the potatoes in a small saucepan and cover with cold water and a generous amount of salt. Bring to a boil over medium-high heat. Cook until potatoes are tender and can easily be pierced with a knife, 5 to 8 minutes. Remove the potatoes with a slotted spoon and set aside to cool completely.
Use the same saucepan and return the water to a boil. Add the green beans. Cook until just tender, about 2 minutes. Drain the beans and set aside to cool completely.
Assemble the salad: Add the vinaigrette to the bottom of a quart-sized Mason jar. Place green beans on the dressing. Core and dice the tomato, and layer over the green beans. Break up the tuna with a fork and add to the jar. Quarter the egg and add to the jar. Add the olives to the jar. Cut the potatoes into 1/2-inch-thick slices and add to the jar. Top with jar with the salad greens. Seal and refrigerate until ready to eat.
To serve, empty the jar into a large bowl and toss to combine.