Ingredients
2 5.6-ounce Tins Italian tuna, drained
1 14-ounce Can artichoke bottoms or hearts in water, drained and chopped
1/4 cup Loosely packed soft sun-dried tomatoes, thinly sliced
1/4 cup Pitted Italian or Kalamata black olives, sliced
1/4 cup Caper berries, sliced or halved or 3 tablespoons capers, rinsed
1/4 cup Flat-leaf parsley, a handful, finely chopped
2 Large shallots or 1 small red onion, finely chopped
1 cup Baby arugula
1 Large lemon
EVOO – Extra Virgin Olive Oil, for liberal drizzling
Pepper
1/2 pound Deli-sliced provolone cheese
1 Loaf ciabatta bread, split lengthwise horizontally
Description
Meals Matter
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