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I've served this menu many times and it's always a hit, even if it seems a tad redundant. (I don't think you can have too many seafood courses, or too much garlic.) A good French rose would be my wine of choice--Domaine Tempier is the best (the tuna recipe is from the Tempier family.)

HORS D'OEUVRES:

Tapenade
Herb-marinated mussels, served on the half-shell
Provencal Stuffed Mushrooms with Bacon

STARTER:

Soupe de Poissons; fish soup flavored with saffron, fennel and tomatoes, served with croutes topped with rouille and Parmesan cheese

MAIN COURSE:

Tuna Marseilles Style: seared and served with a sauce of tomatoes, capers, olives, anchovy and savory
Roasted Potatoes with onions and green peppers
Haricots Verts or asparagus

CHEESE TRAY AND GREEN SALAD

DESSERT:

Tarte au Citron, served with lightly whipped cream and fresh berries