Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 (6-ounce) 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
• Salt and freshly ground black pepper
• 1 (20 to 24-inch) baguette
• 2 tablespoons olive oil
• Green leaf lettuce

Instructions

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.