Italian Tuna Salad Sandwich

Ingredients

• 2 (6 ounce) cans italian tuna in olive oil or tuna in water, well drained

• 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
• 1/2 cup pitted calamata black olives, chopped
• 1/2 cup soft sun-dried tomato, thinly sliced
• 1/2 small red onion, sliced
• 1 small garlic clove, finely chopped
• 2 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 leaf
• 1 lemon, juice and zest of
• extra-virgin olive oil, for drizzling
• coarse salt & freshly ground black pepper
• 1 loaf crusty Italian bread, split lengthwise and hollowed out

Directions

1. 1

   In a shallow bowl, flake the tuna. Add the artichoke hearts, olives, sun-dried tomatoes, onion, garlic, celery, peppers, parsley, basil, lemon zest and juice and combine. Dress the salad with extra-virgin olive oil and season with salt and pepper. Stuff the salad into the hollowed-out crusty bread and serve.