In the days of hardship, particularly persecution, those who are in the process of becoming Christians count the cost of discipleship carefully before taking up the cross of the Nazarene. Preachers do not beguile them with false promises of an easy life or indulgence of sins. But in good times, the cost does not seem so high, and people take the name of Christ without undergoing the radical transformation of life that true conversion implies.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Seafood	French	Fish	1	Servings

INGREDIENTS

6 1/2	oz	Can water-packed tuna
1	tb	Olive oil Black pepper to taste
1	tb	Capers, rinsed and drained
12		Black olives
1	lg	Tomato, cut in wedges Radishes
1		Stalk celery, sliced
1/2		Sweet red onion, thinly sliced, or 1 green or red bell pepper, sliced Fresh lemon juice to taste Crusty French bread or crackers

INSTRUCTIONS

Here's a different way to serve tuna.
Any combination of fresh raw salad vegetables you choose will work very
well.
Drain tuna while still in can and invert onto center of large plate.
Drizzle oil over tuna, season with pepper and sprinkle with capers; scatter
olives over dish. Arrange vegetables on plateQthose listed above or others
you like. Season with salt and pepper, sprinkle lemon juice over all. Serve
with crusty bread or crackers.
Makes two servings.
Nutrients: calories 334, protein 29 grams, fat 12.5 grams, cholesterol 46.5
mg, fiber 4.1 grams, sodium 819 mg. (To lower sodium content, use fewer
olives.)
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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