This is a colorful combination - great for entertaining. Try it over a bed of field greens.
2 cans of tuna, drain well
1 can of quartered artichoke hearts, drained
¼ cup chopped red or Piquillo peppers
½ cup sliced Greek olives
2 tablespoons of fresh Italian parsley, minced
1 tablespoon of fresh basil, minced
1 small clove garlic, minced (½ tsp)
½ teaspoon dried oregano, or ½ TB fresh
½ cup mayonnaise
1½ TB lemon juice
freshly ground pepper, to taste
In a large bowl, combine the tuna, artichoke hearts, red pepper, olives, onion, parsley, basil, garlic, oregano, mayonnaise, lemon juice, andpepper. Mix all the ingredients together well. Serve on bread,atop a green salad or in lettuce cups.
A great way to serve this salad is to slice a 9-inch round focaccia in half lengthwise, fill it with the tuna, and press a plate down on top of the round bread. Place a heavy can or weight on top for an hour, and the dressing will seep into the bread. Slice and serve.
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