Summary

Ingredients

• 1 can artichoke hearts, approx. 5 - 7 pieces
• 1 can tuna in its own juice
• 3 teaspoons parsley, freshly chopped or frozen
• some salt and pepper
• 1 teaspoon linseed oil or olive oil

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Instructions

1. Take the artichoke hearts out of the tin, drain and dice. Do not use the woody or fibrous parts of the heart, only use the soft, delicate ones. Put in a bowl.
2. Chop the tuna in the can and add to the artichokes. Salt, pepper and mix with parsley. Add a few drops to 1 teaspoon of linseed oil or olive oil until the consistency is moist and tender and all the ingredients are reasonably firm.
3. Mix well together. It is best to leave it in the refrigerator overnight.