The creme fraiche in this Mediterranean salad can be replaced with mayonnaise.
- Servings: 4
Photography: Reed Davis
Source: Martha Stewart Living, October 2000
- 2 six-ounce cans tuna in water, drained
- 2 six-and-a-half-ounce jars artichoke hearts, drained and chopped into 1/2-inch pieces
- 1 tablespoon capers
- 1 tablespoon freshly chopped flat-leaf parsley
- 6 tablespoons creme fraiche
- Coarse salt
- Freshly ground pepper
- 1 bunch arugula, washed
Place the tuna, artichoke hearts, capers, parsley, and creme fraiche in a medium bowl, and stir to combine.
Season to taste with salt and pepper. Serve on a bed of arugula.