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Ingredients
  • 4 LARGE EGGS
  • JUICE OF 1 LEMON (ABOUT 3 TABLESPOONS)
  • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
  • ⅓ CUP EXTRA VIRGIN OLIVE OIL
  • 1 (15.5 OUNCE) CAN CHICKPEAS, RINSED AND DRAINED
  • ½ MEDIUM RED ONION, THINLY SLICED
  • 4 STALKS CELERY, THINLY SLICED ON THE BIAS, PLUS ½ CUP INNER CELERY LEAVES
  • ¾ CUP CERIGNOLA OLIVES, PITTED AND TORN INTO ROUGH CHUNKS
  • 2 (7 OUNCE JARS) ITALIAN LIGHT TUNA IN OIL, DRAINED (OR 2 CANS ITALIAN TUNA IN OIL, DRAINED)
  • CRUSTY BREAD, FOR SERVING
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