Saturday, April 19, 2008

Mediterranean Tuna Salad

This is wonderfully refreshing and makes a perfect light Spring or Summer dinner served on your porch, deck, beach... anywhere you wish! Serve it with a thinly sliced French baguette or Italian semolina bread.


2 cans solid white tuna, drained
1 can artichoke hearts, drained and cut into bite sized pieces
1 can garbanzo beans, drained, rinsed
1/2 red onion, finely diced
Juice of 1 lemon
2-3 Tbs. cider (or any) vinegar
6 tbs. olive oil, more if needed
Sea salt and pepper to taste
In a large bowl combine all ingredients. Mix well and transfer to serving bowl.

Serve immediately or place in fridge until serving. Can be made a day ahead.

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