Seat of the Pants Salad From Emily Nunn White Bean Tuna Artichoke Olive Salad

Ingredients

• For the Lemon Anchovy Dressing:
• 6 anchovies, roughly chopped
• 1/2 cup olive oil
• 1/2 lemon, zested
• 1/4 cup fresh lemon juice
• 1 clove garlic, grated
• 1 tablespoon capers (optional)
• For the Salad:
• 1 15.5-ounce can cannellini (or another white bean), rinsed and well drained
• 1 12-ounce package frozen artichokes hearts, prepared according to instructions, very well drained, and cut into smaller pieces
• 1/3 cup black olives, chopped (I had Kalamatas—if you use stronger-flavored oil-cured olives cut the amount a bit)
• 1 6-ounce jar oil-packed tuna (I used Tonnino olive-oil packed filets), drained, broken into pieces (you’re not completely breaking it down like tuna salad; you want nice little chunks)
• Freshly ground black pepper, to taste
• Handful of chopped parsley, for garnish
• Lemon wedges, for serving

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