Nicoise in a Jar


I like things in jars, and here is another good use for the many jars I have laying around.

Putting salads in Jars is a great way to make things them of time, and to keep the salad fresh, and develop flavors while they sit in the fridge.

The order of the layering is important, as keeping the lettuce away from the moist ingredients keeps it crisp, while allowing some to touch the dressing improves their flavor – in this case the tomatoes and onion.

They also look, really pretty. Depending on how tightly packed the jar is  you may be able to eat directly from the jar (shaking to mix), or as I had, added to a plate or bowl to mix and eat.

Nicoise is a classic French salad, I didn’t use olives as I didn’t have any, and used capers instead of anchovies for a salt hit.

The tuna, egg, potato and beans make a very filling salad. If you wish, replace the eggs and tuna with white bans or chickpeas for a vegan alternative.

You need two large size clean jars for this recipe,  mine where 750mls, but you can add more or less lettuce to fit a slightly smaller or larger jar.


Ingredients: for two large jars (these make a BIG salad for one).

2 tins of tuna slices in oil, drained

2 boiled eggs cooled, and sliced.

1 cos lettuce, washed, spun and torn into pieces

10 cherry tomatoes – halved

1 red onion – diced

6 baby potatoes, steamed, cooled, cut into slices.

250 gs of green beans, steamed lightly and cooled, cut into thirds

2 tsp of capers

2 tbs of olive oil

1 tbs of red wine vinegar

Salt and Pepper


1. Add oil, vinegar and salt and pepper to the bottom of the jar.


2. Add tomatoes, onions and capers.


3. Add tuna.


4. Add the potato slices, carefully so that they are flat and cover the bottom layers completely.


5. Add the green beans to cover the potato.


6. Add the egg, reserving a couple of slices to arrange vertically against the jar for decoration.


7. Place the decorative eggs slice against the glass, add the lettuce to ‘hold’ up the egg and fill the jar.

8. Screw on lid, and refrigerate until you want to eat!




Egg salad Sandwich



So, this isn’t really a recipe, but it’s something that I like to eat and I eat it often.

I love love love hard boiled eggs! If a salad has them in it, it makes it special. I’m addicted to many Asian dishes that come with them as a garnish – Ramen, Nasi Lemak, Laska etc. I remember the first time I tried stuffed eggs – sooooo good!

So when I was little and we ate a sandwich bar, bakery or cafe I would always get a egg and lettuce sandwich, or a curried egg sandwich or a egg and salad sandwich.

Recently, I have been adding to the typical egg and mayo combo, to make my sandwich filling more of an American style egg salad.

You can anything you like, I always have an onion tasting element (red onion, spring onion or chives) and some fresh parsley. Sometimes I add avocado instead of mayo or curry powder/garrum marsala, or chopped celery, different herbs or  capers or cheese etc.

I also now, usually replace the lettuce with baby kale, the flavor goes well with the eggs and it is more nutritious

My method for boiling eggs

  1. Place eggs in a saucepan, cover with enough cold water to cover.
  2. Place on high heat until boiling, let boil for about 5 minutes.
  3. Drain, and place eggs in a bowl and over with cold water. Let sit, until cool enough to handle or completely cool, depending on how hungry you are
  4. To peel, I roll on a chopping board to crack shell all over, and then peel making sure to break membrane so shell comes of more easily. (This process is easier if the egg has completely cooled)



Recipe for 1 generous sandwich

2 hard boiled eggs

1 tbs of good whole-egg mayo

about a 1/4 of a small red onion finely sliced

1 tsp of finely chopped fresh parsley

salt and pepper.

1 small handful of baby kale

2 pieces of bread of your choice or a roll

Mash eggs  and mayo with a fork until well combined, stir in onion and parsley. Season

Top bread with kale and then egg mixture, enjoy!


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