Funked Out Chef Salad

Name: Funked Out Chef Salad
Ingredients: 1 cup olive oil-poached tuna, flaked gently apart, oil reserved; 1 lemon, zested and juiced; 1 shallot, minced; 1 cup marinated artichoke hearts, quartered; 2 roasted red peppers, chopped; 1 tablespoon crushed red pepper flakes; 1/2 cup pepperoncini; 1 cup fresh basil leaves, chopped; 1 (15-ounce) can chickpeas, rinsed; 1 (10-ounce) bag arugula, washed well and dried; Salt and fresh ground black pepper; 2 tablespoons olive oil

12 ingredients

7 steps

Ingredients

1 cup olive oil-poached tuna, flaked gently apart, oil reserved
1 lemon, zested and juiced
1 shallot, minced
1 cup marinated artichoke hearts, quartered
2 roasted red peppers, chopped
1 tablespoon crushed red pepper flakes
1/2 cup pepperoncini
1 cup fresh basil leaves, chopped
1 (15-ounce) can chickpeas, rinsed
1 (10-ounce) bag arugula, washed well and dried
Salt and fresh ground black pepper
2 tablespoons olive oil

Directions

1

In a medium bowl, whisk together the tuna oil, lemon zest, lemon juice and shallots.
2

To the bowl, add the artichokes, roasted peppers, red pepper flakes, pepperoncini, basil, chickpeas and arugula.
3

Toss gently.
4

On a large chilled platter, arrange the salad.
5

Add the tuna to the top.
6

Sprinkle with salt and pepper.
7

Drizzle the olive oil over the top.