Whisk one-quarter cup mayonnaise with two tablespoons of lemon juice. Add to it 12 ounces of drained tuna packed in olive oil, one-half cup chopped drained roasted red peppers, 10 chopped, pitted Kalamata black olives, one chopped celery rib, and two tablespoons chopped red onion. Season with salt and pepper. Assemble on a lightly toasted baguette brushed with olive oil and topped with fresh lettuce.  I love this grown-up tuna salad sandwich, and I enjoy it best with a significant other and a glass of Sauvignon Blanc. This isn’t the tuna salad sandwich I always made. But experience, curiosity, and some knowledge about food helped me get to this point. And it made me think about some formulas I’ve heard about making sure teachers become