Serves: 3-4 Servings | Prep: 5 min | Ready: 5 min
*The original recipe calls for 2 cans Italian tuna in olive oil (5 1/2 oz. each), drained.
**This recipe actually calls for 1/4 raw onions which I can’t eat, so I substituted that with onion powder.
Place the tuna in a medium size mixing bowl and break it up with a fork. Add the capers, onion powder, artichokes, olives and parsley.
Add the juice of the lemon and a healthy drizzle of olive oil. Season with salt and freshly ground black pepper and mix to combine.
Serve immediately or chilled.