2 lb. potatoes (about 6 med.)
1 tsp. instant chicken bouillon
1/3 c. hot water
1/3 c. dry white wine
2 cans (6 1/2 oz. each) tuna in water, drained
1/2 c. sliced green onions
Tarragon Dressing
Lettuce leaves
3 slices bacon, crisply fried & crumbled

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Simmer until tender, 30-35 minutes; drain and cool. Cut potatoes crosswise into 1/4 inch slices. Dissolve chicken bouillon in hot water; add wine. Pour over potatoes, tuna and onions. Cover and refrigerate, stirring occasionally at least 4 hours.

Prepare Tarragon Dressing; gently toss with tuna mixture. Spoon onto lettuce; sprinkle with bacon. Garnish with green onion pieces if desired. 6 servings - 255 calories each.