Tuna & Artichoke Salad

http://www.eatingwell.com/recipes/tuna_artichoke_salad.html

From EatingWell:  May/June 1995

An unusual and rich flavor combination; serve this salad with sliced tomato on French bread.

5 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 1 12-ounce can chunk light tuna in water (or two 6-ounce cans), drained and flaked (see Note)
• 1 16-ounce can artichoke hearts, drained and chopped
• 1/4 cup chopped black olives, preferably imported Kalamata
• 1/3 cup reduced-fat mayonnaise
• 2 teaspoons lemon juice
• 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried

Preparation

1. Combine tuna, artichoke hearts, olives, mayonnaise, lemon juice and oregano in a bowl.

Nutrition

Per serving : 157 Calories; 4 g Fat; 1 g Sat; 0 g Mono; 20 mg Cholesterol; 9 g Carbohydrates; 19 g Protein; 2 g Fiber; 668 mg Sodium; 166 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 2 1/2 lean meat, 1 fat

Tips & Notes

• Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.