Tuna Provencal Sub

• 3-1/4 qt. Canned chunk light tuna, rinsed, well drained
• 1 qt. KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
• 1 cup canned pitted black olives, drained
• 1 cup red onions, finely chopped
• 3 Tbsp. garlic cloves, minced
• 35 each French bread rolls (6 inch), partially split
• 35 each lettuce leaves, such as Bibb

1. Mix tuna, dressing, olives, onions and garlic.
2. Refrigerate several hours or until chilled.
3. For each serving: Fill roll with 1 lettuce leaf and 1/2 cup tuna mixture.

light tuna, tomato, black olives, red onions, garlic, bread rolls, bibb

Taken from www.kraftrecipes.com/recipes/tuna-provencal-sub-96871.aspx (may not work)