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Artichoke & Ripe Olive Tuna Salad
http://www.eatingwell.com/recipes/artichoke_ripe_olive_tuna_salad.html From EatingWell:
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
Combine tuna, artichokes, olives, mayonnaise, lemon juice and oregano in a medium bowl.
Per serving :
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.