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  • 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B6, B9, C, P
MineralsNatrium, Manganese, Silicon, Iron, Sulfur, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. For tuna Salad:

  2. 1/4 cup mayonnaise

  3. 2 tablespoons fresh lemon juice

  4. 2 (6-oz) cans light tuna packed in olive oil , drained

  5. 1/2 cup chopped drained bottled roasted red peppers

  6. 10 Kalamata or other brine-cured black olives , pitted and cut lengthwise into strips

  7. 1 large celery rib, chopped

  8. 2 tablespoons finely chopped red onion

  9. pepperoncini peppers (drained and roughly chopped) - optional, but I love them here

  10. 1 (20- to 24-inch) baguette

  11. 2 tablespoons olive oil

  12. green leaf lettuce (your favorite...but I love a field mix or romaine with a sprinkle of arugula )

Instructions Jump to Ingredients ↑

  1. Make Tuna Salad:

  2. Whisk together mayonnaise and lemon juice in a large bowl.

  3. Add remaining salad ingredients and stir together gently.

  4. Season with salt and pepper. ~~

  5. Assemble Sandwiches:

  6. Cut baguette into 4 equal lengths and halve each piece horizontally.

  7. Brush cut sides with oil and season with salt and pepper.

  8. Make sandwiches with baguette, lettuce, and tuna salad.

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