Anchovy Antipasto Recipe from Italy with Tuna, Artichoke, and Tomatoes

Ingredients

• 0.5 cup vegetable oil
• 3 finely chopped anchovy fillets
• 1 can of tuna , drained and mashed
• 1 6 oz (170 g) jar of marinated artichoke hearts , drained and cut up
• 1 small bag of baby greens
• 2 tbsp lemon juice
• 4 tomatoes , each cut into 8 slices
• 8 slices of pepperoni