Ingredients
2 six-ounce cans tuna in water, drained
2 six-and-a-half-ounce jars artichoke hearts, drained and chopped into 1/2-inch pieces
1 tablespoon capers
1 tablespoon freshly chopped flat-leaf parsley
6 tablespoons creme fraiche
Coarse salt
Freshly ground pepper
1 bunch arugula, washed
Preparation
Place the tuna, artichoke hearts, capers, parsley, and creme fraiche in a medium bowl, and stir to combine.
Season to taste with salt and pepper. Serve on a bed of arugula.
