Poor old tuna! It's the ugly duckling of the culinary world ranking down there with bologna sandwiches, frozen pot pies, and casseroles that come in a box. The general feeling seems to be-throw a lettuce leaf and tomato at it and then apologize. This is unfortunate. Tuna, and more specifically canned tuna, is inexpensive, universally available and has a wonderful flavor. It is high in protein, low in fat and calories-and, as if this weren't enough, it is also immensely versatile. By way of proof writer and avid cook Andy Black offers with almost a hundred tuna recipes from all over the world ranging from soups to pasta salads to casseroles pats to fondues.