Arugula Antipasto Salad with Callipo Tuna & Toast

I really love an easy meal salad. At our house we eat a lot of olives, tuna and cheese. These ingredients are always available, somewhat inexpensive, and have a longer shelf life then most other ingredients. This is a great  family style meal for lunch or a light dinner. You can use any marinated antipasto item, any type of lettuce, I like to stick to Callipo tuna because it's just the best! Most grocery store now have an antipasto bar which usually carry a variety of olives, artichoke hearts, sun dried tomatoes, roasted red peppers and other goodies. You can also find these items in specialty cheese shops or gourmet stores. 
They can be bought by the pound packed in olive oil.  
Arugula Antipasto Salad with Callipo Tuna & Toast INGREDIENTS:
Arugula salad blend 
moroccan olives
marinated  artichoke hearts - cut into strips
marinated small mushrooms
fresh mint - tear into pieces
olive oil - drizzle
salt& pepper
splash of lemon 
PREP: In a bowl add all ingredients and toss with hands. 
SERVE: With toasted bread or crackers put the tuna down off to the side or right on top of the salad. Serve with different cheeses. These are Parmigiano-Reggiano, gouda and creme cheese.