TUNA PROVENCAL (OR OPEN FACED Regi Dean's Recipes 08/22/99 Salads Dan Schamber {*****} Capers 1 tb Cured black olives, sliced 12 Olive oil 1 tb Plum tomatoes, seeded, chpd 2 Red onion, minced 1/2 Red wine vinegar 2 tb Watercress 1 bn White tuna, drained 1 cn Whole grain bread 6 sl {**********} 2 Servings Salt and pepper 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