Summer Garden Tuna Niçoise Salad 🥗

This Tuna Niçoise Salad is the perfect way to put your summer garden to work—crisp, colorful, and sealed fresh in a mason jar for easy lunches all week. It’s French-inspired, fridge-ready, and bursting with backyard flavor.

When the garden’s popping off, you need more than good intentions—you need a plan. Tomatoes everywhere. Beans for days. Lettuce staging a takeover. This salad handles the chaos. It’s fresh, layered, and downright clever at using up that veggie overload.

Seal it with the Mason Genie, and boom: lunch is done. Stays crisp in the fridge, ready for work, picnics, or a sweet little gift that says “I made this... and also I had too many tomatoes.”

Ingredients (Makes 2 servings / 2 quart jars)

For the vinaigrette:

• 1 ½ tablespoons red wine vinegar

• 1 clove garlic, minced

• ½ teaspoon Dijon mustard

• 1 tsp anchovy paste

• 3 tablespoons olive oil

• ¼ teaspoon kosher salt

For the salad:

• 4 oz new potatoes

• 2 oz green beans, trimmed

• 1 medium plum tomato, diced

• 1 (4 oz) can tuna in water, drained

• 1 hard-boiled egg, quartered

• 10 pitted Niçoise olives (or Kalamata)

• 6 butter or Boston lettuce leaves, torn

1. Make the vinaigrette
In a small bowl or jar, whisk together red wine vinegar, garlic, Dijon mustard, anchovy paste, olive oil, and salt until smooth and emulsified. Set aside.

2. Cook the potatoes and green beans
Place the potatoes in a small pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 8–10 minutes. Use a slotted spoon to remove and set aside to cool.
In the same water, boil the green beans for 2–3 minutes until just tender and bright green. Drain and rinse under cold water.

3. Prep the rest
Dice the tomato, drain and flake the tuna, quarter the egg, and tear the lettuce into bite-sized pieces.

4. Assemble the jars
Divide the vinaigrette between two wide-mouth quart mason jars (about 1½ tablespoons per jar). Then layer in this order:

• Diced tomato

• Flaked tuna

• Egg quarters

• Olives

• Sliced potatoes

• Green beans

• Lettuce on top

TIP: use a stainless steel funnel to make the process mess-free!

5. Seal and store
Seal tightly with a Mason Genie and store in the fridge. Keeps fresh for up to 3 days. When ready to eat, shake it up in the jar or pour into a bowl.

Summer moves fast. The tomatoes are ripe, the beans are crisp, the days are long—but not for long. This salad is your reminder to pause. To gather. To savor what the garden’s giving and celebrate its bounty!

Layer it. Seal it. Share it. With the Mason Genie, you’re not just prepping lunch—you’re making the most of summer, one beautiful bite at a time.