Instructions: * If yellow bell peppers are not available, substitute green, red or orange.

Open can, discard lid. Hold a small wire mesh strainer or colander over an empty sink; dump can of tuna into strainer, hold over sink until all of the liquid has drained. (To be sure all of the liquid has drained, gently press on tuna in strainer with the back of a spoon.) Place tuna in a bowl, separate into bite-size pieces with a fork. Sprinkle with lemon juice, toss gently. Cut both ends from bell pepper, carefully remove seeds and ribs. With sharp knife, cut crosswise into 1/4-inch rings. Mound greens on 3 chilled salad plates, arrange tuna pieces over greens. Arrange bell pepper rings atop tuna, much like Olympic rings. Arrange cherry tomatoes around rims of plates, drizzle with dressing. Just before serving, sprinkle with gold fish crackers, instead of using croutons.

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