3 cans high-quality canned tuna in oil (Genova, Cento or Scalfani are good brands
1 can artichoke hearts, chopped
1.5 cups pitted Kalamata olives, chopped
1.5 cups roasted red peppers, chopped
1/2 red onion diced
1/4 cup basil, chopped
1/4 cup parsley, chopped
Dressing:
1/8-1/4 cup olive oil
Juice of half a lemon
2 Tbs Worcestershire
2 Tbs white vinegar
1 tsp dried oregano
2 garlic cloves, minced
1 tsp black pepper
Add the tuna to a bowl and use two forks to break it up. Add the remaining top ingredients and combine. Be sure to drain the artichoke hearts, olives and peppers well so the salad isn’t too wet. Whisk the dressing together, pour over salad, mix and serve.
