Artichoke & Ripe Olive Tuna Salad

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

From EatingWell:  November/December 2007

An unusual and rich flavor combination; serve this salad with sliced tomato on a bed of lettuce or on French bread.

5 servings, about 3/4 cup each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 1 12-ounce can (or two 6-ounce cans) chunk light tuna, drained and flaked (see Note)
• 1 cup chopped canned artichoke hearts
• 1/2 cup chopped olives
• 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, artichokes, olives, mayonnaise, lemon juice and oregano in a medium bowl.

Nutrition

Per serving : 210 Calories; 8 g Fat; 1 g Sat; 1 g Mono; 25 mg Cholesterol; 12 g Carbohydrates; 20 g Protein; 3 g Fiber; 791 mg Sodium; 166 mg Potassium

1 Carbohydrate Serving

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

Tips & Notes

• Note: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light tuna, on the other hand, which comes from smaller fish—skipjack or yellowfin—is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples. (The chunk light tunas averaged 0.132 parts per million mercury content, while the white [albacore] tunas averaged 0.412 ppm.)