Mediterranean Tuna Salad
From The Whole Foods Market Cookbook
This colorful combination has universal appeal—great for entertaining or for kids’ lunch box meals. Try it over a bed of field greens or in large lettuce leaf cups. Use a good quality Greek olive such as a Kalamata for this salad. For a smoky flavor, try roasted red peppers or Piquillo peppers; they add lots of character. A great way to try 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.
4 (6oz) cans chunk light tuna, drained well
1 (14 oz) can quartered artichoke hearts, drained
1/2 cup chopped red pepper
3/4 cup sliced Greek olives
1/2 small red onion, minced
1/4 cup fresh Italian parsley, minced
1/4 cup fresh basil, minced
2 cloves garlic, minced (1 tsp)
1 tsp dried oregano, or 1 TB fresh
1 cup mayonnaise
3 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, and pepper. Mix all the ingredients together well. Serve on bread, atop a green salad or in lettuce cups.