Mediterranean Tuna Salad

Tuna is a great source of omega-3's, but sometimes it can be a little boring. Here is a nice recipe that is not only quick and simple, but a nice jazzed up version of the traditional tuna salad.

Shopping List:

1) 2-4 Cans of Albacore Tuna (depending on how many people you need to feed, I normally assume one can per person, but you can assume half a can per person based on your own eating habits)

2) A red onion

3) A jar of capers

4) A jar of artichoke hearts(you can get in oil or water, I prefer water)

5) A jar of roasted red peppers(if your grocery store does not carry these you can use just a red pepper or follow these instructions to roast it)

6) a can of garbanzo beans

7) 1 green pepper

8) Fresh rosemary

9) Olive Oil

10) 2 Lemons or Lemon Juice

11) A head of romaine lettuce

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To begin:

Start by dicing up half of the red onion (you can use it all if preparing a large amount, but if only using two cans of tuna use half; don't worry the other half is going to be used in the pasta salad I am making later this week). Set aside. Do the same with the green pepper, dice up half of it (the other half again will be used later for the pasta salad). Set aside.

Open the can of artichoke heart and drain them. Once they are drained chop them up into bite size pieces. Place with other cut up veggies.

Now for the roasted red peppers if you got the canned ones you will only need one to two of them, if you roasted it yourself you will only need the one. Dice the red pepper. Set aside.

Once you have all the vegetables chopped up get out a medium sized mixing bowl and place them in it. With a spoon, measure out two scoops of the capers from it's jar and add to the bowl with the vegetables.

Drain your garbanzo beans and pour into the bowl as well.

Open and drain your albacore tuna and place contents into the bowl with the vegetables.

Take out two to three sprigs or rosemary and chop finely. The sprigs can be somewhat tough so make sure to use a sharp knife and really make them small!

On top of this you are going to add two tablespoons of olive oil, one tablespoon of lemon juice (or about one lemon; depending on how much you can squeeze out of the lemon), the rosemary and salt and pepper to taste. Then mix up all the ingredients. If you feel a little more oil or lemon is needed go for it, depending on amount of tuna you may need more (remember I am only making two cans worth).

Set mixture to the side.

Clean your head of lettuce (easy tip is to cut off the bottom of the head and place the lettuce bottom side up under cold running water, this makes it so the water is getting into each leaf of lettuce) and pat dry. Chop your lettuce into bite size pieces and place in a large tupperware with a lid.

On top of the lettuce pour in two tablespoons olive oil, two tablespoon lemon juice and a dash of salt. Place lid on container and shake the lettuce until the salad dressing has coated all of the pieces.

Put desired amount of lettuce onto each plate and top with the tuna salad. Enjoy!