Tuna Provencal

• 1 can drained white chunk tuna
• 1 tablespoon capers
• 12 cured black olives, pitted and sliced
• 1/2 red onion, finely chopped
• 2 plum tomatoes, seeded and chopped
• 1 tablespoon olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper
• 1 bunch of watercress, rinsed and dried
• 6 slices whole grain bread

1. In a large bowl flake tuna with a fork.
2. Stir in capers, black olives, onion and tomatoes.
3. Pour in oil and vinegar and toss to coat.
4. Season and serve with watercress on whole grain bread.
5. Alternative: Arrange mixed greens on plate and top with a quartered boiled new potato, quartered boiled egg and steamed green beans.
6. In center place a scoop of the tuna sala

tuna, capers, cured black olives, red onion, tomatoes, olive oil, red wine vinegar, salt, bread

Taken from www.foodnetwork.com/recipes/tuna-provencal-recipe.html (may not work)