Tuna Salad #3

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 drain the tuna in a strainer, and then flake it into a large bowl.
• 2 drain the artichoke hearts into a strainer and rinse off most of the marinade. chop and add to bowl.
• 3 split the celery ribs in half lengthwise, chop fine, and add to bowl.
• 4 finely mince the red onion and add to bowl.
• 5 roughly chop the olives and parsley and add to bowl.
• 6 zest as much of the lemon as possible into the bowl, then cut in half and squeeze in the juice.
• 7 sprinkle on salt and pepper to taste, then drizzle with a little olive oil and mix well.