Deconstructed Mock Nicoise Salad

SERVINGS: 2 | PREP TIME: 15 minutes | COOK TIME: 11–14 minutes

Hold your lunch to a higher standard, with Albacore tuna in extra virgin olive oil, Kalamata olives and blanched green beans — all freshly sealed in a portable jar.



  • 1 can (4.5 oz.) Portofino Solid Albacore Tuna in Extra Virgin Olive Oil
  • ½ cup chopped pickled beets
  • 2 red potatoes, sliced
  • ½ cup 2-inch green beans
  • ½ cup quartered artichoke hearts
  • ¼ cup halved Kalamata olives
  • 8 cherry tomatoes, halved
  • 2–3 cup baby butter lettuce
  • 1 Tbsp. honey mustard dressing


  1. Boil the potatoes in salted water for 8–10 minutes, until just tender. Remove them, and run them under cold water to cool. Toss with dressing, and set aside.
  2. Cook the green beans in boiling water for 3–4 minutes, until crisp tender. Remove them, and place them in ice water to cool quickly.
  3. Layer salad components, starting with the beets, at the bottom of the jar. Top with cooled green beans, potatoes, olives, artichoke hearts, tomatoes and tuna, finishing with lettuce. 
  4. Seal the jar lid tightly, and refrigerate for up to 24 hours.
  5. When ready to eat, turn the jar over a large bowl, and gently dump the ingredients into the bowl.

Nutrition Facts

Nutrition Facts
Deconstructed Mock Nicoise Salad

Serving Size: 1 salad (572g)

Servings: 2

Nutritional InfoAmount/Serving% DV*
Calories from Fat100
Total Fat11g17%
Saturated Fat1.5g8%
Trans Fat0g
Total Carbohydrate56g19%
Dietary Fiber8g32%
Vitamin A40%
Vitamin C50%

Classic Tuna Nicoise Salad

SERVINGS: 8 | PREP TIME: 15 minutes | COOK TIME: 25 minutes

Crisp Boston Bibb lettuce, meaty Kalamata olives and a caper-Dijon vinaigrette give this Classic Tuna Nicoise Salad a taste of the Old World.



  • 2 cans (4.5 oz. each) Portofino Solid Albacore Tuna in Extra Virgin Olive Oil
  • 1 lb. small red potatoes
  • ½ lb. fresh green beans, trimmed
  • 16 red cherry tomatoes, halved
  • 2 hard-boiled eggs, sliced in ½-inch slices
  • 12–16 Kalamata olives
  • 8 small pieces of Boston Bibb lettuce


  • ¼ cup extra virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. drained capers
  • 2 Tbsp. chopped fresh oregano


  1. Cook the potatoes in boiling water for 15–20 minutes, until just tender. Drain and immediately cool under running cold water.
  2. Steam the green beans in the microwave until just tender, about 4–5 minutes. Cool immediately under running cold water or plunge in an ice bath to cool.
  3. Place lettuce on a large platter.
  4. Cut the potatoes in quarters, and place on the platter. Add green beans, eggs, tomatoes and olives.
  5. Chunk tuna, and place in the center of the plate.
  6. Place olive oil in a small bowl. Whisk in vinegar and mustard until thick and creamy. Whisk in capers and oregano. Drizzle dressing over salad and serve.

Nutrition Facts

Nutrition Facts
Classic Tuna Nicoise Salad

Serving Size: 225g

Servings: 8

Nutritional InfoAmount/Serving% DV*
Calories from Fat80
Total Fat9g14%
Saturated Fat1.5g8%
Trans Fat0g
Total Carbohydrate20g7%
Dietary Fiber4g16%
Vitamin A30%
Vitamin C40%