The Perfect Tuna Niçoise Salad for On-The-Go

Mary Vallarta is a first-time mom, business woman, lover of style, self-proclaimed foodie, notorious problem solver, creator, and people connector. The former fashion buyer turned entrepreneur runs FAB Counsel, a fashion and business consulting company, and writes the blog There's Something About Mary.

Jazz up your lunchbox this week with a classic, easy-to-prepare French favorite–Tuna Niçoise Salad. Chances are good you already have all the ingredients in your refrigerator. Put them together as directed below for a delicious and elegant lunch that is simple to pack and take on the go.  

Ingredients for salad:

• 2 cups of baby spinach
• 1/4 cup of diced tomatoes
• 1 yellow potato
• 1 hard boiled egg
• 1/2 can of tuna soaked in olive oil
• Scallions for garnish
• Salt and pepper to taste
• 1 tablespoon of capers
• 1.5 tbsp of chicken broth
• 1/2 tbsp of red wine vinegar

 Ingredients for vinaigrette:

• 1 tbsp of chicken broth
• 1 tbsp of red wine vinaigrette
• 1/2 tbsp of Dijon mustard
• 1-2 tbsp of olive oil
• Salt and pepper to taste

Instructions:

1. Start by boiling the potato for 15 minutes. Then add the egg in the water afterwards. Boil for another 7 minutes.
2. Take potato and egg out of the water. Toss the water out and place the potato back in the pot. Cover it with the lid and let it steam in its own heat for 5 minutes to continue cooking.
3. While the potato is steaming, in a bowl, combine 1 1/2 tablespoons of chicken broth and 1/2 a tablespoon of red wine vinegar. Cut up the potato. Then place the potato in that same bowl. Add salt and pepper to taste. Toss around. This will add flavor to the potatoes. Let sit for at least 5 minutes.
4. Now, let’s make the vinaigrette. Combine the chicken broth, red wine vinegar, and Dijon mustard. Once it's all mixed in together, stream the olive oil in while whisking. Add salt and pepper to taste. Then pour the vinaigrette in your Bentgo Salad dressing container.
5. Now for the fun part–assembling your salad! Place the spinach in the bottom of the Bentgo Salad container. Add the potato to one of the small sections of the compartment tray and the tomatoes to the other. The tuna, egg and capers can go in the large compartment together. Then garnish the potato, vinaigrette and tuna with scallions.
6. Close up your Bentgo Salad container and that's it! Enjoy your delicious Tuna Niçoise Salad on the go!