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