1 (6 ounce) can Smoked Albacore Tuna, do not drain. One may also use plain Albacore tuna packed in its own juice.
1/2 C pitted oil cured black olives, sliced
1/3 C Sun dried tomatoes (about 6), diced
2 Tbl capers, rinsed and chopped
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
3/4 C shredded Italian blend or Mozzarella cheese
2 Tbl Oilerie Lemon evoo
1 Tbl Oilerie Dill evoo
1 Tbl Oilerie 25 yr Balsamic
2 tsp Herbs de Provence (available at most Oilerie Olive Oil Bar Stores)

In a medium mixing bowl add the tuna and all of its juice along with all of the other ingredients. Mix well with two forks until combined.
Refrigerate for 1 to 2 hours, if you can spare the time. If not you may use immediately.

To serve:

As pizza - Pre heat oven to 425 degrees. Brush a pizza crust with your favorite Oilerie evoo. Sun dried tomato works well! Spread the tuna topping evenly over the pizza crust. Sprinkle more shredded cheese on top and bake for 15 minutes or until cheese turns golden.

As bruschetta - cut thick slices of Italian or French bread on the diagonal and brush one side with your favorite Oilerie evoo. On a pre-heated grill, over medium heat, toast the bread (oiled side down) until golden. Remove toast from grill and place a Tablespoon of prepared tuna topping on each slice and serve immediately.

As a sandwich - grab a loaf of French bread, split it down the middle and load it up!

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