Recipes / Peppers, Sweet

Mediterranean Tuna Salad

Thanks to contributing editor Lauren White for sharing this recipe. It uses sweet peppers, onion, fresh basil and garlic from today’s pick-up.

4 6-ounce cans chunk light tuna, drained well
1 14-ounce can quartered artichoke hearts, drained
1/2 cup chopped sweet peppers
3/4 cup sliced kalamata olives
1/2 small sweet onion, minced
1/4 cup fresh Italian parsley, minced
1/4 cup fresh basil, minced
1 teaspoon minced garlic
1 tsp dried oregano
1 cup mayonnaise
3 tablespoons lemon juice
Freshly ground pepper, to taste

Combine all ingredients in a large bowl and mix together well. Serve on bread, atop a green salad or in lettuce cups.

Serves 6 to 8.

Adapted from “The Whole Foods Market Cookbook.”

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