Mediterranean-style Tuna And Olive Sandwich

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 unsliced french baguette (see my kittencal's french bread/baguette (kitchen aid mixer stand mixer)
• 3 tablespoons olive oil
• salt & freshly ground black pepper
• sliced tomato (optional)
• green leaf lettuce
• 1/3 cup mayonnaise (can use more)
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 2 (6 ounce) cans light tuna in olive oil, drained
• 1/2 cup chopped bottled roasted red pepper
• 8 kalamata olives, pitted and chopped coarsely (or use other brine-cured olives)
• 3 tablespoons finely chopped red onions
• 1 celery rib, diced
• salt & freshly ground black pepper (to taste)

Recipe

• 1 in a large bowl place chopped roasted red peppers, kalamata olives, onion and celery; toss to combine; add in the tuna and gently toss leaving the tuna in small chunks.
• 2 in a small bowl whisk together the mayo with 2 tablespoons lemon juice and minced garlic; add to the tuna mixture and toss gently to combine then season with salt and pepper (at this point you may cover and refrigerate for upt to 24 hours).
• 3 using a serrated knife slice the baguette into 4 even pieces, then slice each piece in half.
• 4 brush the sides of the bread with olive oil then sprinkle lightly with salt and pepper (you may lightly toast the sliced part of the bread in a skillet if desired).
• 5 place lettuce leaves onto each bottom half of bread slice, then pile/divide the tuna mixture over the lettuce, if desired lay tomato slices over the tuna.
• 6 top each with a slice of bread.