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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is nice change from the standard mayonnaise-based tuna salad recipe. I like it stuffed into pita pockets with some lettuce. [This is loosely adapted from an episode of 30 Minute Meals] Ingredients:
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 |
Directions:
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.
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