Tuna Salad #3
Ready In: 15 mins
Serves: 10
Ingredients
- 2 (6 ounce) cans tuna or 1 cup of cooked dried garbanzo beans
- 1 (10 ounce) jar artichoke hearts (roasted if you can find them)
- 3 celery ribs
- 1⁄2 red onion
- 1⁄2 cup pitted kalamata olive
- flat-leaf Italian parsley
- 1 lemon
- extra virgin olive oil
- salt
- fresh ground black pepper
Directions
- Drain the tuna in a strainer, and then flake it into a large bowl.
- Drain the artichoke hearts into a strainer and rinse off most of the marinade. Chop and add to bowl.
- Split the celery ribs in half lengthwise, chop fine, and add to bowl.
- Finely mince the red onion and add to bowl.
- Roughly chop the olives and parsley and add to bowl.
- Zest as much of the lemon as possible into the bowl, then cut in half and squeeze in the juice.
- Sprinkle on salt and pepper to taste, then drizzle with a little olive oil and mix well.
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