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Tuna Nicoise Salad Jars

Make salad your next on-the-run meal by using a mason jar as a travel container. This recipe from Michael Cavaniola, owner of Cavaniola's Gourmet Cheese Shop, shows you how to pack and go.

  • Yield: Makes 3 pints
Tuna Nicoise Salad Jars

Source: The Martha Stewart Show

Ingredients

  • 1 cup dried gigante beans
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1/3 cup chopped red onion
  • 2 to 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white-wine vinegar
  • Coarse salt and freshly ground black pepper
  • 1 (8-ounce) jar Spanish oil-packed tuna, drained and flaked
  • 2 tablespoons finely chopped fresh chives
  • Zest of 1 lemon, plus 1 lemon, quartered
  • 1 cup baby spinach, washed and dried
  • 3 hard-boiled eggs, peeled and quartered
  • 2 (3-ounce) links Spanish chorizo, sliced on the diagonal into 1/4-inch-thick slices

Directions

  1. Place beans in a large saucepan. Add enough water to cover by at least 2 inches; let stand overnight.

  2. Place saucepan over medium heat and bring to a boil. Reduce heat to medium-low; let simmer 20 minutes. Drain and transfer to a large bowl. Refrigerate until chilled.

  3. Meanwhile, place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer peppers to a large bowl and cover immediately with plastic wrap. Set aside to let steam, about 15 minutes.

  4. Peel peppers; discard skins. Remove stems, seeds and ribs, and discard. Slice peppers into 1-inch-thick strips. Add to a bowl with beans. Add onion, olive oil, and vinegar; season with salt and pepper and toss to combine. Cover and transfer to refrigerator; let marinate overnight.

  5. In a medium bowl, mix together tuna, chives, and lemon zest. Season with salt and pepper and toss to combine; set aside.

  6. Divide tuna mixture evenly between three 1-pint glass jars. In each, add a layer of spinach leaves, followed by a layer of cherry tomatoes, a second layer of spinach, a layer of bean mixture, and a third layer of spinach. Place two pieces of lemon on top. Arrange egg and chorizo in a decorative fashion around lemon. Serve.

Reviews (1)

  • Gardenlife 28 Nov, 2011

    Amazingly I had most of these ingredients on hand so i made it for lunch today! I subsituted garbanzo beans and regular canned tuna, skipped the chorizo but added sliced kalamata olives. Delish! And I have plenty for lunch tomorrow too.