Pan bagnat

Two 5 ounce cans of imported Spanish or Italian tuna, in evoo
2 roasted red peppers, diced
1/2 small cucumber, peeled and diced
1/2 red onion
2 radishes, diced
1/4 cup black olives, roughly chopped
4 scallions, thinly sliced
1 celery stalk, finely diced
2 canned artichokes, chopped
1 1/2 TBS Herbs de Provence
1/2 tsp red pepper flakes (or more!)
12 fresh basil leaves, torn
Juice of 1 lemon, plus more as needed
1/3 cup evoo
salt & pepper

Notes

This makes a lot and is the perfect thing to make on a Sunday to have on hand all week. I'll be eating mine on toasted wheat bread, over salad greens, and with sliced avocado. The original recipe called for capers and fennel (which I can't stand) so I switched it up by adding sun dried tomatoes and radishes because, well, the pink is so pretty. There is a lot of chopping going on here but NO cooking and you'll get a lot of meals.