3	C	Boston lettuce, torn into pieces
1/3	C	Slivered red onion
1/4	C sm	Whole Nicoise, or slivered olives
1	stalk	Celery, thinly sliced
1	sm	Green pepper, seeded and slivered
4	lg	Round or rectangular French rolls, split
6 1/2	oz	Chunk light tuna, drained and flaked
1		Tomato, thinly sliced

2	tbsp	Red wine vinegar
1	sm clove	Garlic, minced or pressed
1/4	tsp	Salt
1/8	tsp	Dried herbes de Provence
1/3	C	Olive oil

Lightly mix lettuce, onion, olives, celery, pepper, and dressing.

To prepare Nicoise Dressing, in a small bowl combine vinegar, garlic, salt and herbes de Prevence. Using a whisk or fork, gradually beat in oil, mixing until well combined.

To serve, place about a fourth of the lettuce mixture on bottom half of each roll. Cover each with a fourth of the tuna and tomato slices. Add tops of rolls.

Salad Yield: 4 servings. Dressing Yield: 6 tablespoons