Tuna Sandwich with EVERYTHING but Mayo

Since we have been teased with warm days over the last couple of weeks, I thought I would pull out an old favorite Summer recipe. This recipe is adapted from the cookbook Rachel Ray 365: No Repeats. It requires no cooking, it is fast, and served cold: that's why it is a Summer favorite. Of all the recipes in this cookbook we make this one over and over again. In fact, I just have to hold the book by the spine and it opens to this recipe every time! Enjoy!

Tuna Sandwich with EVERYTHING but Mayo

A Loaf French Bread or Artisan Rolls- some crusty bread

2 small cans of Tuna in oil, drained

1- 15oz can artichoke hearts, quartered

1/4 cup chopped sun-dried tomatoes, chopped

3 tablespoons parsley, chopped

1/4 cup black, green, or mixed olives, pitted and roughly chopped

1/4 cup red onion, thinly sliced or chopped

2 tablespoons capers, chopped

2 cups salad greens: Romaine, Arugula, etc., chopped

Juice of 1 lemon

3 tablespoons Extra-Virgin Olive Oil

Black Pepper

Salt

Slice the French bread length-wise and toast in a toaster oven, or conventional over at 200 degrees Farenheit.

While the bread is toasting, mix all other ingredients together. Serve on the toasted French Bread.

Easy and fast, because around here the Summer is too short to be spent inside cooking!