Tuna Salad Bruschetta

 

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

• 1 In medium bowl, gently fold together all ingredients except lettuce and bread. Cover; refrigerate at least 1 hour before serving.
• 2 Just before serving, stir lettuce into tuna mixture. Serve as topping for bread slices.