Based on the Mediterranean tuna salad from L’Appetito’s Deli in the ALA HQ building in Chicago. Ingredients are approximate. Best made a day ahead to allow flavor to develop.
- 2 cans Genovo tuna in olive oil, drained a bit
- 1/4 c. finely chopped red onion
- 3 Tbs. capers, rinsed and drained
- 1 jar marinated artichoke hearts, drained and coarsely chopped
- 12 Kalamata olives, pitted and halved
- 10-12 sun-dried tomato halves, chopped (use the ones from Nature’s Best – soft and chewy, like dried apricots, with no oil)
- 2 Tbs. fresh parsley, finely chopped
- Fresh-squeezed lemon juice, to taste
- Olive oil, to taste
- Salt and pepper, to taste