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.

　　Active time: 20 min Start to finish: 20 min

　　

Ingredients

Makes 4 servings

　　

For tuna 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

　　

Make tuna salad:

Step 1

Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.

　　

Assemble sandwiches:

Step 2

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.