Italian Tuna Salad Sandwich

• 2 (6 ounce) cans italian tuna in olive oil or (6 ounce) cans 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

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.

italian tuna, water, black olives, soft sundried tomato, red onion, garlic, celery, red peppers, flat leaf parsley, fresh basil leaf, lemon, extra virgin olive oil, salt, crusty italian bread

Taken from www.food.com/recipe/italian-tuna-salad-sandwich-288561 (may not work)