Serves4
- Active time:20 min
- Start to finish:20 min
June 2000
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.
-
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