Ingredients
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
tbsp finely chopped red onion
1
(20- to 24-inch) baguette
Directions
1.
Make tuna salad: Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
2.
Assemble sandwiches: 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.
Columbus Restaurants
