SERVES:
4
INGREDIENTS:
three 4-5 ounce cans chunk light tuna, well drained
one 8-ounce jar marinated quartered artichoke hearts
approx. 1 cup rough chopped jarred roasted red peppers, well drained and deseeded
one 15-ounce can white beans, well drained and rinsed
approx. 4 loosely packed cups fresh baby arugula (or spinach)
1/2 small head fennel, thinly sliced crosswise (optional)
approx. 3 -4 Tbs olive oil
juice of 1/2 lemon (or to taste)
pinch red pepper flakes (or black pepper)
PROCEDURE:
Add three well drained 4-ounce cans of chunk light tuna to a large mixing bowl and then scoop out one 8-ounce jar of quartered....and it's okay if some marinade ends up in the bowl as well.
And then add a handful of well drained rough chopped roasted red peppers, add one well drained and rinsed 15-ounce can of white beans, add as much baby arugula as you like and add an optional handful of very thinly sliced fresh fennel.
All that's left is to dress it with a little extra virgin olive oil and squeeze some fresh lemon juice into it to taste, add a pinch of red pepper flakes if you like and very gently toss to combine.
Serve it up right away on individual plates.
HINTS:
There are no real exact amounts for something like this and, if you wanted to take it up a notch, you could buy imported tuna in olive oil instead of using the canned light tuna in water.