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1
Preheat oven to 375u00b0F
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2
Split the baguette open with a serrated knife, cutting completely through. Put the two halves back together; heat in oven until toasty, with crust well crisped. Or split the rolls and toast them. Let cool a few minutes before assemblin
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3
Spread tuna salad evenly over bottom half of baguette (or rolls) with a tablespoon, pressing it down gently to cover bread completely. Sprinkle the chopped hot peppers, if using, over tuna to suit your taste.
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4
Spread the lettuce over top half of baguette (or rolls), sprinkle the onion rounds evenly over lettuce, and drizzle with the olive oil. Tap the vinegar from a measuring spoon over the lettuce. Sprinkle lightly with salt and pepper. Arrange the tomatoes over lettuce. Lift bottom half of baguette carefully over top half; turn sub right side up.
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5
To cut the baguette, insert toothpicks along its length, and slice it into individual sandwiches with a serrated knife. Or, for a party snack, you can insert 16 toothpicks and cut the sub into 1-inch sections.
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6
Drain the tuna well and transfer to a mixing bowl. Add the mayonnaise and combine very well, using a large fork to mash and whip the tuna into a smooth mix. Add the celery, pickle, lemon juice, onion, and capers, if using. Stir to combine. Season with salt (not always needed) and pepper.
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7
Transfer the salad to a plastic container with a lid and chill thoroughly. The salad keeps for 2 or 3 days in the refrigerator.
