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“I found this on the Food Network. Im always looking for a way to use sun-dried Tomatoes and Roasted Red Peppers in a Recipe. Summer time is on the way so Enjoy!”
READY IN:
20mins
SERVES:
2-4
YIELD:
2-4 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. In a shallow bowl, flake the tuna. Add the artichoke hearts, olives, sun-dried tomatoes, onion, garlic, celery, peppers, parsley, basil, lemon zest and juice and combine. Dress the salad with extra-virgin olive oil and season with salt and pepper. Stuff the salad into the hollowed-out crusty bread and serve.

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