Our tuna salad has a Mediterranean twist: olives and roasted red peppers. Have this sandwich for lunch at home or work or on a picnic, served with a tomato salad.
Ingredients
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 (6-oz) cans light tuna packed in olive oil, drained
1/2 cup chopped drained bottled roasted red peppers
10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
1 large celery rib, chopped
2 tablespoons finely chopped red onion
1 (20- to 24-inch) baguette
2 tablespoons olive oil
Green leaf lettuce
Directions
Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.
