A great way to serve this salad is to slice a 9-inch round focaccia in half horizontally, 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. From The Whole Foods Market Cookbook.
1 (14-ounce) can quartered artichoke hearts, drained
1/2 cup chopped red bell or piquillo peppers
3/4 cup sliced Greek olives
1/2 small red onion, finely chopped
1/4 cup chopped fresh flat-leaf parsley
3 fresh basil leaves, thinly sliced
2 cloves garlic, finely chopped
1 teaspoon dried or 1 tablespoon chopped fresh oregano
1/2 cup mayonnaise
3 tablespoons lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
In a large bowl, combine tuna, artichokes, bell peppers, olives, onion, parsley, garlic, oregano, mayonnaise, lemon juice, salt and pepper and gently fold together until well combined. Serve on sliced bread as a sandwich or spoon over a green salad.
While you may find a version of this recipe offered at your local store, please note that ingredients, flavor and allergens can vary.
Per Serving:240 calories (120 from fat), 14g total fat, 1g saturated fat, 50mg cholesterol, 670mg sodium, 6g carbohydrates, (2 g dietary fiber, 1g sugar), 20g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.