Greek Tuna Salad

• 3 (6 ounce) cans tuna in water, drained
• 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and quartered
• 1/2 cup pitted halved kalamata olive
• 1/3 cup crumbled crumbled reduced-fat feta cheese
• 2 tablespoons minced garlic
• 1/2 cup sliced red onion
• 1/2 diced celery
• 1/3 cup diced red bell pepper
• 2 tablespoons sherry wine vinegar
• 1/4 cup extra-virgin olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup chopped flat leaf parsley
• 1 head butter lettuce

1. Flake tuna and then combine with the remaining ingredients except lettuce in a large bowl. Arrange a few lettuce leaves on each of 6 plates. Spoon tuna mixture on top of lettuce and serve with pita chips or warmed pita halves.
2. To make the salad more refreshing, chill ingredients for an hour before preparing.

water, hearts, olive, feta cheese, garlic, red onion, celery, red bell pepper, sherry wine vinegar, extravirgin olive oil, salt, fresh ground black pepper, flat leaf parsley, butter lettuce

Taken from www.food.com/recipe/greek-tuna-salad-427551 (may not work)