1 12-ounce jar marinated artichoke hearts, quartered
2 Tablespoons chopped fresh parsley
1 9-ounce package refrigerated cheese or spinach tortellini
1 2-1/2 ounce can sliced black olives, drained
Open can, discard lid. Hold a small wire mesh strainer or colander over an empty sink; dump can of tuna into
strainer, hold over sink until all of the liquid has drained. (To be sure all of the liquid has drained, gently
press on tuna in strainer with the back of a spoon.) Place tuna in a bowl; separate into bite-size pieces with a
fork. Sprinkle with 1 Tablespoon lemon juice; toss gently. Drain liquid from artichoke hearts, reserving hearts.
Whisk 2 Tablespoons lemon juice and parsley into liquid; set aside. Cook tortellini according to package directions. Drain in colander, rinse with cold water; drain thoroughly. Combine tortellini, olives, tuna and artichoke hearts in serving bowl. Add enough lemon dressing to coat ingredients. Toss gently; cover and chill.
