Recipes & Cooking Lunch Sandwiches, Wraps & Paninis Niçoise Salad Sandwich Be the first to rate & review! For a twist on the classic tuna salad sandwich, try this fresh, French-inspired lunch. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 7, 2020 Rate PRINT Share Trending Videos Close this video player Photo: Scott Little Start To Finish Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 12 thin slices whole wheat bread, toasted (optional)* 4 leaves butterhead (Boston or Bibb) lettuce 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 8 Niçoise or Kalamata olives 2 hard-cooked eggs, sliced (optional) 1 recipe Fresh Parsley Gremolata Vinaigrette Fresh Parsley Gremolata Vinaigrette ¼ cup white wine vinegar ¼ cup olive oil 2 tablespoon snipped fresh parsley 2 cloves garlic, minced ½ teaspoon finely shredded lemon peel ¼ teaspoon salt ¼ teaspoon cracked black pepper Directions Arrange eight slices of the bread on a work surface. Top four of the slices with lettuce leaves; arrange the green beans on top of the lettuce, and top with tuna. Top four slices with the tomato, red onion, 2 olives, and, if desired, egg slices. Drizzle the eight topped bread slices with Fresh Parsley Gremolata Vinaigrette. Place the tomato-topped bread slices on top of the lettuce-topped bread slices to make four stacks. Top each stack with one of the remaining four bread slices. Cut each sandwich stack in half. Secure through the sandwich half with a long toothpick or 4-inch skewer. Fresh Parsley Gremolata Vinaigrette In a screw-top jar combine vinegar, oil, parsley, garlic, lemon peel, salt, and pepper. Cover and shake well. *Tip: If you can't find marinated tuna, use your favorite tuna; drain the tuna and squeeze a lemon wedge over it.Instead of bread slices, you can also use plain or whole wheat pita rounds. Arrange the lettuce, green beans, tuna, tomato, red onion, and hard-cooked eggs on top of each pita, then drizzle with vinaigrette and serve. Rate It Print Nutrition Facts (per serving) 367 Calories 18g Fat 26g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 367 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 15% Cholesterol 28mg 9% Sodium 652mg 28% Total Carbohydrate 26g 9% Total Sugars 5g Protein 25g 50% Vitamin C 10.6mg 12% Calcium 90.9mg 7% Iron 2mg 11% Potassium 171mg 4% Folate, total 20.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.