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Ingredients

• 2 (6 ounce) cans Italian tuna in extra-virgin olive oil or water, well drained
• 1 (14 ounce) can artichoke hearts in water, drained and chopped
• 1/2 cup pitted Calamata black olives, chopped
• 1/2 cup soft sun-dried tomatoes, thinly sliced
• 1/2 small red onion, sliced
• 1 small garlic clove, finely chopped
• 2 small celery ribs with greens attached from the heart of the bunch, chopped
• 2 roasted red peppers, drained and chopped
• 1/2 cup flat-leaf parsley, chopped
• 1/2 cup fresh basil leaves, torn or chopped
• 1 lemon, juiced and zested
• Extra-virgin olive oil, for drizzling
• Coarse salt and freshly ground pepper
• 1 loaf crusty Italian bread, split lengthwise and hollowed out

Description

Serious Eats