French Rivera Tuna Salad

This is a recipe I made based on the tuna salad recipe in The Joy of Cooking.
It makes a colorful summer meal reminiscent of Salad Niçoise ("NEE-suaz").

Serves: 2 moderately hungry adults with a little leftover

Ingredients:
15 oz canned tuna, packed in water
1/2 cup celery, finely chopped
1 tbsp fresh parsley, minced
1 small beefsteak tomato fresh from the garden, small dice
1/4 cup canned black olives, finely chopped
2 tablespoons olive oil, extra virgin
2 tablespoons lemon juice
olive bread from the farmers market, 3-4 slices
pepper to taste, freshly ground
lettuce
butter (optional)
summer beer like Leinenkugel's Summer Shandy (optional)

Create the Salad:
Refrigerate tuna until chilled.
Add tuna to medium mixing bowl. Flake with fork.
Add the celery, parsley and olives.
Add the tomatoes, leaving the tomato liquid out.
Add the olive oil, lemon juice and pepper. Stir, coating everything.
Refrigerate again.

To Serve:
While the tuna salad is chilling:
Toast the bread, let cool and cut into easily managed toast points.
Lightly butter the toast.
Put the lettuce on the plates.
Remove salad from fridge and stir again.
Serve salad on the lettuce. Add toast points.
Enjoy with the beer.

-