1 tbsp. olive oil
1 med. onion, diced
1 med. yellow pepper, cut into 3/4 inch pieces
1 med. green pepper, cut into 3/4 inch pieces
1/2 tsp. dried marjoram
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. lemon juice
1 tsp. Dijon mustard
1/2 tsp. sugar
2 (6 1/2 oz.) cans tuna in water, drained
4 sm. tomatoes
Assorted lettuce leaves

In a 12 inch skillet over medium heat in hot olive oil, cook onion until tender and golden. Add yellow and green pepper, marjoram, salt, and pepper. Over medium-high heat, cook (stirring frequently) until peppers are tender. Remove skillet from heat; stir in lemon juice, mustard, and sugar until blended. Gently stir in tuna chunks. To serve, cut each tomato into 5 wedges, almost but not all the way through. Arrange tomatoes on lettuce lined plates. Spoon warm tuna mixture over. 4 servings, 205 calories per serving.