INGREDIENTS

¼ cup Pompeian Robust Extra Virgin Olive Oil

1 lemon, zested and juiced

2 teaspoons Dijon mustard

2 teaspoons dried oregano

¼ teaspoon each salt and black pepper

2 (6-ounce) cans tuna in water, drained

1 (14 ounce) can artichoke hearts, drained and chopped

1 (14.5 ounce) can chickpeas, rinsed and drained

1 cup chopped parsley

½ cup sliced green olives

½ cup chopped jarred roasted red peppers

¼ cup finely diced red onion

Optional: Bibb lettuce leaves or pita bread for serving

PREPARATION

  1. In a lage bowl whisk together Pompeian Robust Extra Virgin Olive Oil, lemon zest, lemon juice, Dijon, and oregano; season with salt and pepper.
  2. Add tuna, artichokes, chickpeas, parsley, olives, red peppers, and onion; toss to combine and season with salt and pepper to taste.
  3. If desired, serve tuna salad in bibb lettuce cups or pita bread.

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