Greek Tuna Salad

By Sunset
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3 cans (6 oz. each) unsalted, water-packed tuna, drained

1 jar (6.5 oz.) marinated artichoke hearts, drained and quartered

1/2 cup pitted, halved kalamata olives

1/3 cup crumbled feta cheese

2 tablespoons minced garlic

1/2 cup sliced red onion

2 tablespoons sherry vinegar

1/4 cup extra-virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup chopped flat-leaf parsley

1 head butter lettuce

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