Step 1

Drain the tuna and place in a large bowl.

Step 2

Thinly slice half of a red onion, place the onion rings in a dish, and pour the red wine vinegar on top.  Let it soak for 15 minutes.  This will help take some of the bite out of the raw red onion and will give it a slight vinegar taste.  Once done, drain the onion.

Step 3

While the onion is soaking, mince the garlic and chop the olives, celery, sun dried tomatoes, marinated artichoke hearts, oregano, parsley.

Step 4

Add the garlic, olives, capers, celery, sun dried tomatoes, artichoke hearts, lemon zest, and the fresh herbs to the bowl.  Mix all the ingredients together with your hands.  Pour in the lemon juice, extra virgin olive oil, and sprinkle on the Kosher salt and black pepper.  Continue mixing with your hands until all the pieces are coated in dressing.  Add the deflamed onion and gently mix it in.

Step 5

Top with some extra red onion and serve.  Eat immediately or keep covered in the fridge until ready to serve.