Summer Tuna and Olive Salad

With Daniele in Notre Dame last week for a conference, I had the opportunity to make some easy meals for one using some ingredients that he doesn't like (but I love). Ingredient #1: artichokes.

Since the weather was a steamy 95 degrees I decided to focus on salads, and on Monday night had a tuna salad with olives, celery, lemon juice, mayo, and (most importantly) artichokes. For seasoning I added salt, pepper, and oregano. I don't often eat dinners 'from the can' but this one was a nice twist on the usual tuna salad and perfect for the summer.

Try it for your next summer picnic.