Eileen's post reminded me of this recipe. It's something they make at Whole Foods who were kind enough to share the recipe. It is delicious on a bit of lettuce or used as a spread on crackers. Tuna And Artichoke Salad Fresh tuna,poached in a court bouillon Mayo, they made their own, so did I but Hellmans would work (this is one time when I would NOT use Miracle Whip) Kalamata olives,chopped Artichoke hearts,chopped (canned) Green onions,chopped minced garlic oregano,dried lemon juice,fresh salt and pepper Mix , chill, go light on the mayo

Here is another option. Home Cookin Chapter: Recipes From Thibeault's Table Meat Loaf Magnolia ================== My version of a meatloaf that I had in Magnolia's Restaurant in Charleston, SC. When we got home from vacation I set out to duplicate it because it was the first meatloaf I found that I actually liked. It was different because Magnolia's grilled the slices before serving and it didn't contain ketchup or tomato sauce like so many meatloaf recipes do. 1 1/2 pounds ground veal or mixture of beef and veal 1 small onion finely chopped 1 to 2 cloves of garlic 2 slices Italian/French Bread soaked in milk 2 eggs 1 Tablespoon Dijon mustard 2 Tablespoons chopped parsley 1 tablespoons of dried herbs, (sage and Thyme, a small amount of rosemary olive oil Sauce Green peppercorns mushroons 1 to 2 cups chicken broth . Saute onion in olive oil until soft. Add minced garlic and saute for 30 seconds. Do not brown garlic Soak bread in milk In a large bowl add meat, dijon mustard, chopped parsley, herbs, onions and garlic and mix with hands. Squeeze bread to break up and add milk and bread to mixture. Add eggs. Mix well and season with salt and pepper. Saute a small piece to check for seasoning. Adjust to taste. Shape meatloaf into a rectangle about 8 X 4 x 3 inches high and place in a small roasting pan. Bake for 30 minutes and then add a small amount of broth to the pan to prevent the bottom from becoming to brown. Bake another 30 minutes and baste with the pan juices. Add more broth if necessary. Cook another 10 minutes or until the meatloaf is nicely browned. Let cool and wrap in foil and refrigerate. Reserve pan juices. Make a sauce by adding some green peppercorns and sauted mushrooms to the pan juices. Heat grill Slice meatloaf into 1/2 inch thick slices and grill on both sides until nicely marked and hot. Serve with mashed potatoes

I used to buy Starkist,Chicken of the Sea chunk tuna in water.I don't like the white albacore,too dry for me.But now i also don't like starkist,or Chicken of the sea.It's like mush when you open the can,and by the time you drain off the water there's hardly anything left. So now i buy the store brand in water and find that is like what COS and SK used to be.So for me it's store brand in water always!! I also eat it with just Mayo and a little bit of ranch dressing. Kathi

Okay...I read this earlier and HAD to make some! LOL Albacore tuna, Miracle Whip, mustard, pickle relish...I will HAVE to try olives some time..love them!...and finely chopped onions. When I was a child, I didn't eat much of anything..VERY picky! In the summer we had 2 weeks of VBS from 9-3, so I would get a packed lunch. My mother would make me a tuna sandwich on buttered white bread and cut the crusts off, a handful of Cheetos and orange pop!!!! I thought I had died and was in heaven! LOL I never ate this at home, but loved it VBS.