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