1 5- oz. can pole- and- troll- caught, olive- oil- packed albacore tuna 2 sun- dried tomatoes in olive oil, chopped 2 Tbs. chopped canned artichoke hearts 1 ½ Tbs. chopped fresh basil leaves Juice of ½ lemon ( or more if desired) ¼ tsp. garlic powder or g
Serves 1 Here’s an ultra- quick recipe for one person ( or double the ingredients for two). If tuna and/ or sun- dried tomatoes are refrigerated, let them sit on the counter for 10 minutes before making this recipe to allow the olive oil to liquefy again.
Place tuna in bowl, and break into chunks. Add sun- dried tomatoes, artichoke hearts, basil, lemon juice, garlic powder, and lemon zest, and mix well. Season to taste with salt, pepper, and additional lemon juice, if desired. Arrange salad greens on plate, and top with tuna mixture.