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Ingredients:

2 pouches yellowfin tuna in extra virgin olive oil
6 cups salad greens, washed
1 can quartered artichoke hearts
1/2 cup sliced, roasted red bell pepper
12 green olives (and/or kalamata), halved
1/4 cup blue cheese , crumbled
1/4 cup toasted pine nuts

1. Place salad greens in large bowl. Add artichoke hearts, peppers, olives, tuna, blue cheese and pine nuts and toss well.

2. If desired, sprinkle with some red wine vinegar or balsamic vinegar and serve.

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