Mediterranean Tuna Salad

Serves 6–8
4 cans chunk light tuna (6 ounces each), drained well
1 can (14 ounce) quartered artichoke hearts, drained
1/2 cup chopped red or Piquillo peppers
3/4 cup sliced Greek olives
1/2 small red onion, minced
1/4 cup fresh Italian parsley, minced
1/4 cup fresh basil, minced
2 cloves garlic, minced (1 teaspoon)
1 teaspoon dried oregano, or 1 tablespoon fresh
1 cup mayonnaise
3 tablespoons lemon juice
freshly ground pepper, to taste

In a large bowl, combine the tuna, artichoke hearts, red pepper, olives, onion, parsley, basil, garlic, oregano, mayonnaise, lemon juice, and pepper. Mix all the ingredients together well. Serve on bread, atop a green salad or in lettuce cups. A great way to serve this salad is to slice a 9-inch round focaccia in half lengthwise, fill it with the tuna, and press a plate down on top of the round bread. Place a heavy can or weight on top for an hour, and the dressing will seep into the bread. Slice and serve.