Instructions: Drain tuna. Flake. Blend together cream cheese, lemon juice and mayonnaise until smooth. Fold in chopped ripe olives and tuna fish. Spread all slices of bread with butter.

Spread 6 slices of enriched bread with tuna filling. Cover with whole wheat slices.

Spread with tuna filling and top with remaining slices of enriched bread. Trim crust. Cut in four triangles. Spread inside cut edges with filling generously, then dip each edge in salted pecan tidbits. Garnish with sweet pickle sticks and potato chips.

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