Salad 1/4 green capsicum, finely diced 1 sml Tomato, finely diced 5 Kalamata Olives, roughly chopped 7 slices cumber, finely diced 1 tsp red onion, finely diced 1/2 carrot, finely diced 1 tsp parsley salt/pepper 1 tsp olive oil 1/2 tsp white balsamic vinegar Instructions Bread Cups Preheat the oven to 180degrees and grease a 6 hole muffin tin. Cut mountain bread (or tortilla) into 4 squares. Line a muffin tray with two squares and mould into the muffin tin holes. Place in the oven for 5-7 minutes or until golden brown. Remove and let cool. Tuna Mayonaise In a small bowl add the drained tuna and remaining tuna mayonaise ingredients. Mix to combine and set aside. Salad In a separate bowl add the salad ingredients together and add the olive oil and balsamic vinegar to dress. Place heaped tablespoons of the salad mixture into the bottom of each bread cup. Place a tablespoon of the Tuna mayonaise. Serve immediatly. The components of these can be made ahead of time but need to be assembled just before serving as the cups will go soggy.