Ingredients
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2 (6 ounce) cans tuna, drained (use your favorite, mine is Tongol packed in water)
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3/4 cup artichoke hearts, marinated in oil or 3/4 cup artichoke heart, water-packed
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1/2 cup pitted kalamata olive, coarsely chopped
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2 green onions, finely diced
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2 teaspoons dried oregano
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3/4 cup feta cheese, crumbled
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3 -4 tablespoons olive oil (to taste)
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1 -2 tablespoon balsamic vinegar (to taste)
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salt and pepper, to taste
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1/2 cup diced fresh tomato
Instructions
- Drain tuna and flake into a mixing bowl.
- Coarsely chop, or quarter, artichoke hearts and mix with tuna.
- Add remaining ingredients, mix gently until just blended.