Tuscan Tuna Salad

• 2 (6 1/2 ounce) jars marinated artichoke hearts
• 1 small head romaine lettuce
• 3 tablespoons balsamic vinegar
• 2 teaspoons pesto sauce
• 2 (15 ounce) cans great northern beans, drained and rinsed
• 4 ounces oil marinated sun-dried tomatoes, diced
• 13 cup oil-cured black olive
• 2 (6 1/2 ounce) cans solid white tuna
• 4 -6 basil or 4 -6 parsley sprigs

1. Remove artichokes from jar; reserve marinade.
2. Cut in half.
3. Line a small platter with lettuce leaves.
4. In a salad bowl, whisk together the artichoke marinade, vinegar and pesto.
5. Add artichokes, beans, sun dried tomatoes and olives and toss gently.
6. Spoon mixture onto platter with the lettuce.
7. Top with tuna and drizzle with any remaining dressing.
8. Garnish with basil sprigs.

head romaine lettuce, balsamic vinegar, pesto sauce, great northern beans, oil, oilcured black olive, solid white tuna, basil

Taken from www.food.com/recipe/tuscan-tuna-salad-470419 (may not work)