Ingredients

• 3 (6 ounce) cans tuna in water, drained
• 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and quartered
• 1/2 cup pitted halved kalamata olive
• 2 tablespoons minced garlic
• 1/2 cup sliced red onion
• 1/2 diced celery
• 1/3 cup diced red bell pepper
• 2 tablespoons sherry wine vinegar
• 1/4 cup extra-virgin olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup chopped flat leaf parsley
• 1 head butter lettuce
• 1/3 cup crumbled crumbled reduced-fat feta cheese