Ingredients:

• 2 cans (4.5 oz. each) Portofino Solid Yellowfin Tuna in Extra Virgin Olive Oil
• ¼ cup chopped black olives
• ¼ cup chopped green olives
• ¼ cup canned artichoke hearts, chopped
• 2 Tbsp. red or yellow peppers, diced small
• ½ tsp. garlic
• 1 tsp. lemon juice
• 2 small baguettes, sliced partially in half lengthwise
• Lettuce
• Tomatoes
• Salt and pepper to taste

Directions:

1. In a medium bowl, gently mix together the tuna, olives, artichoke hearts, peppers, garlic and lemon juice.
2. Place the baguettes on individual plates.
3. Line each baguette with lettuce leaves and tomatoes. Top with the tuna mixture. Slice in half, if desired.