Italian Tuna Salad Recipe

  • 2 (6 ounce) cans Italian tuna in extra-virgin olive oil (EVOO) or water, well drained
  • 1 (14 ounce) can artichoke hearts in water, drained and chopped
  • 1/2 cup pitted Calamata black olives, chopped
  • 1/2 cup soft sun-dried tomatoes, thinly sliced
  • 1/2 small red onion, sliced
  • 1 small garlic clove, finely chopped
  • 2 small small celery ribs with greens attached from the heart of the bunch, chopped
  • 2 roasted red peppers, drained and chopped
  • 1/2 cup flat-leaf parsley, chopped
  • 1/2 cup fresh basil leaves, torn or chopped
  • 1 lemon, juiced and zested
  • Extra-virgin olive oil (EVOO), for drizzling
  • Coarse salt and freshly ground pepper
  • 1 loaf crusty Italian bread, split lengthwise and hollowed out
  1. In a shallow bowl, flake the tuna. Add the artichoke hearts, olives, sun-dried tomatoes, onion, garlic, celery, hot peppers, parsley, basil, lemon zest and juice and combine. Dress the salad with EVOO and season with salt and pepper. Stuff the salad into the hollowed-out crusty bread and serve.