Tuna salad gets a sophisticated, sun-drenched makeover with the addition of smoky red peppers, salty olives, and sweet balsamic vinegar. Substitute white balsamic in place of the regular stuff for a lighter touch.
|1/2 cup diced roasted red peppers||1 1/2 tablespoons balsamic vinegar|
|1/4 cup diced oil-cured black olives||1 baguette, cut into 1/4-inch slices|
|1 can oil-packed tuna, drained|
Mix the red peppers, olives, tuna, and vinegar together until well combined.
Spoon onto slices of baguette. Tuna can be mixed and chilled up to 3 days in advance.
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