No-Mayo Tuna Salad – Rachael Ray

Ingredients

• 1 loaf Italian bread, cut in half lengthwise (scoop out some of the inside bread to make more room for the tuna)
• 2 cans Italian tuna in olive oil (5 1/2 ounces each), drained
• 3 tablespoons capers
• 1/4 red onion, finely chopped
• 1 can quartered artichoke hearts in water (15 ounces)
• 1/2 cup good quality black olives, such as kalamata, pitted and chopped
• 1/4 cup flat leaf parsley (about a handful), chopped
• 1 lemon, juiced
• A drizzle of extra virgin olive oil (EVOO)
• Salt and freshly ground black pepper