Buttercrunch lettuce
1 small can chunk style tuna, drained
2 hard cooked eggs, halved or quartered
1 lg. tomato, cut into wedges
1 sm. green pepper, sliced & slivered
1/2 med. sized mild red onion, cut in rounds
1 stalk celery, thinly sliced
1/2 c. pitted black or green olives, drained
4 lg. mushrooms, thinly sliced
1 jar marinated artichoke hearts, drained (canned artichoke hearts may be substituted)
Alfalfa sprouts
Canned baby corn on the cob
Nicoise dressing (recipe follows)
Crab pocket bread (pita bread)

Line a rimmed platter with butter lettuce. Place tuna in center. Arrange rest of ingredients in groups around tuna. Either serve as a salad or stuff pita bread halves with any ingredients above and moisten with Nicoise dressing.

Nicoise Dressing: Blend 2 teaspoons each minced canned anchovies and Dijon mustard with 3 tablespoons wine vinegar and 5 tablespoons olive oil.

Recipe is easily multiplied to serve a whole family.