Tasty Tuna Salad with Fennel by Divya Gugnani

3/4 cup extra-virgin olive oil (we like Yellingbo Gold)

1/2 cup lemon, juiced

2 tbsp. fresh chive, finely chopped

1/4 cup Italian flat leaf parsley, roughly chopped

2 6 oz. cans white tuna in oil, rinsed and drained

1 small head fennel, chopped finely

2 stalks of celery, diced

1 cup red onion, chopped

Kosher salt and freshly ground black pepper to taste

Greens:

16 oz. mixed greens

1/3 cup pitted black and green olives, cut into circles

1 bell pepper, seeded and cut into long slices