Chill tuna and shrimp.
Add celery and olives.
Blend together mayonnaise, lemon juice, curry powder and Bon Appetit; add to tuna mixture and toss lightly.
Soak parsley flakes in the water about 5 minutes, then toss with rice and French dressing.
Transfer to serving plate.
Spoon tuna-shrimp mixture over rice.
Garnish with watercress or radish roses if desired.