1can (12 oz) tuna, drained, flaked1/2cup chopped drained roasted red bell peppers (from 7-ounce jar)1/2cup crumbled feta cheese or shredded mozzarella cheese1medium stalk celery, chopped (1/2 cup)1loaf (1 lb) French bread1/4cup Italian dressing
1.In medium bowl, mix tuna, bell peppers, cheese and celery.
2.Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use.
3.Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours.
SubstitutionSliced pimientos, drained, can be used instead of the roasted bell peppers.Special TouchAdd 1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers) instead of the roasted bell peppers. Pepperoncini peppers have a slightly sweet and spicy-hot flavor.
Greek-Style Tuna Salad Sandwiches
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