An unusual and rich flavor combination; serve this salad with sliced tomato on French bread.
Active Time: 15 minutes |
Total Time: 15 minutes
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
Combine tuna, artichoke hearts, olives, mayonnaise, lemon juice and oregano in a bowl.
Per serving :
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.