This salad would be nice as part of a Portuguese, Spanish, or Italian antipasto assortment, but it also makes a good lunch or light supper. You could use cooked shellfish instead of tuna or a combination of both. You could also use Basic Vinaigrette, Anchovy Garlic Vinaigrette, or Oregano Garlic Vinaigrette (pages 65, 64, or 67). Capers may be added and lots of chopped parsley as well.