Why settle for a plain tuna sandwich? And why serve it on plain, tasteless, unhealthy white bread? Get yourself a nice whole wheat crusty baguette and serve these picnic sandwiches with some old-fashioned lemonade.

12 oz. tuna packed in water, drained, coarsely chopped
1/2 cup pitted black olives
6 tablespoons finely chopped celery
1/4 cup chopped oil-packed sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon red pepper flakes
salt to taste
6 tablespoons reduced-fat/non-fat mayonnaise
2 tablespoons frozen orange juice concentrate
2 teaspoons grated orange zest
2 crusty baguettes, preferrably whole wheat.
About 1/2 cup of lettuce or baby spinach

Combine tuna, olives, celery, sun-dried tomatoes plus 1 teaspoon of the oil the tomatoes were packed in. Also combine the basil, red pepper flakes, and salt to taste. Mix well.

In another bowl, whisk together mayonnaise, orange juice concentrate, and orange zest. Add to tuna bowl and mix well. Adjust salt to taste. You can prepare this tuna salad ahead of picnic day if desired.

Assembling the sandwich is trivial as usual: Cut four 6 to 8-inch-long pieces from the baguettes and slice in half horizontally. Spread the tuna salad on the bottom piece, add lettuce or spinach, and cover with top piece. You may want to toast the bread if fire or heat is available, for more texture.