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 : 113 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 14 mg Cholesterol; 8 g Carbohydrates; 10 g Protein; 2 g Fiber; 471 mg Sodium; 87 mg Potassium

1 Carbohydrate Serving

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

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.