Italian Tuna Salad Sandwich - cooking recipe

Ingredients

2 (6 ounce) cans italian tuna in olive oil or (6 ounce) cans tuna in water, well drained
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1/2 cup pitted calamata black olives, chopped
1/2 cup soft sun-dried tomato, 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 leaf
1 lemon, juice and zest of
extra virgin olive oil, for drizzling
coarse salt & freshly ground black pepper
1 loaf crusty Italian bread, split lengthwise and hollowed out

Preparation

In a shallow bowl, flake the tuna. Add the artichoke hearts, olives, sun-dried tomatoes, onion, garlic, celery, peppers, parsley, basil, lemon zest and juice and combine. Dress the salad with extra-virgin olive oil and season with salt and pepper. Stuff the salad into the hollowed-out crusty bread and serve.