low-cal quick

niçoise salad sandwiches

►make ahead up to 4 hours

Prep: 20 minutes Chill: up to 4 hours Makes: 4 servings

• 12 thin slices whole wheat bread, toasted
• 4 butterhead (Boston or bibb) lettuce leaves
• ½ cup very thin fresh green beans, trimmed
• 2 4.5-ounce pouches lemon-pepper marinated chunk light tuna
• 1 medium tomato, thinly sliced
• ½ of a medium red onion, thinly sliced
• 2 hard-cooked eggs, sliced (optional)
• 8 niçoise or kalamata olives
• 1 recipe Fresh Parsley Gremolata Vinaigrette (see below)

1. Layer four of the toasted bread slices with lettuce, green beans, and tuna. Layer another four bread slices with tomato, red onion, egg slices (if desired), and olives. Drizzle the eight layered bread slices with Fresh Parsley Gremolata Vinaigrette.

2. Place the tomato-layered bread slices on the tuna-layered bread slices to make four stacks. Top stacks with the remaining four bread slices.

3. Cut each sandwich in half. Wrap each sandwich tightly in plastic wrap. Chill for up to 4 hours before serving.

Fresh Parsley Gremolata Vinaigrette: In a screw-top jar combine ¼ cup vinegar, ¼ cup oil, 2 tablespoons snipped fresh Italian (flat-leaf) parsley, 2 cloves minced garlic, ½ teaspoon finely shredded lemon peel, ¼ teaspoon salt, and ¼ teaspoon cracked pepper. Cover and shake well.

Per serving: 367 cal., 18 g fat (3 g sat. fat), 28 mg chol., 652 mg sodium, 26 g carb., 5 g fiber, 25 g pro.

If you can’t find marinated tuna, squeeze the juice from a lemon wedge over drained regular tuna.