Ingredients
1
can (5 or 6 oz) albacore chunk white tuna in water, well drained
1/4
cup thinly sliced green onions (4 medium)
1/4
cup finely chopped red bell pepper
1/4
cup finely chopped pitted kalamata olives
3
tablespoons French vinaigrette or olive oil and vinegar dressing
1/2
cup thinly sliced or finely shredded romaine lettuce
24
slices (1/4 inch thick) baguette French bread
Preparation
In medium bowl, gently fold together all ingredients except lettuce and bread. Cover; refrigerate at least 1 hour before serving.
Just before serving, stir lettuce into tuna mixture. Serve as topping for bread slices.
