Tuna Provencal Sandwiches

• 2 stalks broccoli
• 1 6- or 7-ounce can tuna in water, rinsed and drained
• 5 Greek, Italian or French olives, pitted and cut in small pieces
• 4 tablespoons chopped red onion
• 1 tablespoon chopped fresh marjoram or oregano
• 2 tablespoons balsamic vinegar
• 2 tablespoons nonfat yogurt
• 2 tablespoons light mayonnaise
• 6 slices country French or Italian bread, whole wheat or white
• 9 teaspoons Dijon mustard
• 9 slices ripe field tomatoes or the equivalent in yellow or red cherry tomatoes, sliced in half

1. Trim stems from broccoli heads and steam heads until they are tender but still firm, about 5 minutes, depending on size.
2. Drain and cut into bite-size pieces.
3. Drain again.
4. Combine broccoli, tuna, olives, onion, marjoram, vinegar, yogurt and mayonnaise and mix well.
5. Spread each slice of bread with 1 1/2 teaspoons of mustard.
6. Place three slices of tomato on three slices of bread.
7. Top with tuna mixture and remaining bread.

stalks broccoli, tuna, italian, red onion, fresh marjoram, balsamic vinegar, nonfat yogurt, light mayonnaise, country, mustard, tomatoes

Taken from cooking.nytimes.com/recipes/10899 (may not work)