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Dinner Recipes

Tarragon Tuna Niçoise Cups

Our sophisticated salad-in-a-cup is a snap to make with convenient frozen puff pastry, bottled salad dressing and flaked tuna.

Serving Size:


Active Time:

20 min.

Total Time:

40 min.


  • 1 sheet frozen puff pastry, from 1 (17.3 oz.) pkg., thawed
  • ½ cup green beans cut into ¾” pieces
  • ¼ cup bottled olive oil-and-vinegar salad dressing
  • 1 Tbs. chopped fresh tarragon
  • 1 (5 oz.) can solid white tuna packed in water, drained
  • 12 cherry tomatoes, halved
  • 2 pitted kalamata olives



  1. Heat oven to 375°F. On lightly floured surface, roll out pastry to 14″x10″; cut into 12 squares. Press into 12 muffin cups, folding sides to fit; with fork, prick dough. Bake 13−15 min. until golden.
  2. In salted boiling water, cook green beans, until tender, 2−3 min.; drain. Rinse under cold water. In bowl, mix dressing and tarragon. In another bowl, toss tuna with 3 Tbs. dressing mixture, ¼ tsp. salt and ¼ tsp. pepper. Toss beans with remaining dressing. Evenly divide tuna and bean mixtures among cups. Top with tomatoes and olives.

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