Title: Tuna provencal (or open faced sandwiches)
 Categories: Cold sands, Greensalads, Seafood
      Yield: 2 Servings
 
MMMMM------------------HOW TO BOIL WATER, -----------------------
      1 cn White tuna, drained
      1 tb Capers
     12    Cured black olives, sliced
    1/2    Red onion, minced
      2    Plum tomatoes, seeded, chpd
      1 tb Olive oil
      2 tb Red wine vinegar
           Salt and pepper
      1 bn Watercress
      6 sl Whole grain bread

MMMMM----------------------SALAD VARIATION---------------------------
           Mixed greens
           Boiled new potato, quartered
           Hard cooked egg, quartered
           Cooked green beans
 
  In lg bowl, mix tuna, capers, olives, onion, and tomatoes. Pour in
  oil and vinegar; toss. Season and serve with watercress on whole
  grain bread. Salad Variation: Arrange mixed greens on plate, top with
  potato, egg and green beans. Place a scoop of tuna salad in center of
  plate. From: Dan Schamber