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

EatingWell Test Kitchen
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Ingredients

Directions

  • Combine tuna, artichokes, olives, mayonnaise, lemon juice and oregano in a medium bowl.

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Tips

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.

Nutrition Facts

103 calories; 4.7 g total fat; 16 mg cholesterol; 441 mg sodium. 8.3 g carbohydrates; 7.9 g protein; Full Nutrition

Reviews (13)

Read More Reviews
13 Ratings
  • 5 star values: 1
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
08/13/2019
Honestly the recipe was a mess. The flavors didn't pair well it was watery and just unpleasant to eat. I do not recommend this recipe. Read More
Rating: 5 stars
10/22/2013
Fabulous but... Super Tastey! We made this to substitute the Egg Salad in an Egg Salad Bento Box recipe I saw to lower the cholesterol. It was great! But this recipe does not make 5 Servings as specified if you use the recommended 3/4 Cup per serving. Read More
Rating: 4 stars
07/09/2012
Make it your own This is a version that reminds me of the Roman Tuna Salad that Whole Foods has. I substituted kalamata olives instead of regular olives. I also included sun dried tomatoes & salt and pepper. Tuna always tastes better if left to marinate overnight or for a small period of time. I also used reduced fat olive oil mayo and it kept the flavor nicely. Pros: quick and easy Cons: need to make it your own and adjust ingredients Read More
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Rating: 1 stars
03/07/2012
Artichoke & Ripe Olive Tuna Salad My family diskliked this recipe and I made it exactly like the directions called for. Pros: I love tuna and olives so I wanted to try this recipe. Read More
Rating: 4 stars
02/08/2012
A delicious and different way to make tuna salad! I loved this recipe so good. The kalamata olives really brought the whole thing together. I ate it in a pita pocket a perfect backdrop for the tuna salad. Pros: easy quick great as a packed lunch Cons: none Read More
Rating: 4 stars
10/30/2011
This was wonderful. I had it on whole wheat toast with Romane Hearts. I sprinkled a little corse salt and ground pepper but just a smidge. I'll be sharing this recipe! Read More
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Rating: 4 stars
10/30/2011
Made this today! Left out the olives and ate with whole wheat saltine crackers. My four year old son loved it. Read More
Rating: 4 stars
10/30/2011
I'm putting this one on my go-to lunch list! It's quick easy inexpensive and the taste is a wonderfully unique alternative to my normal tuna salad recipes. I halved it but I added more ground oregano than the recipe called for. I also put the leftovers in the fridge; it was even better on day two. Read More
Rating: 4 stars
10/30/2011
The first time I made this I used Tuna. It was just o.k. Then I started to experiment with crab and chicken. I like the canned chicken breast the best. I make this every week. Unfortunately it's so good I eat the whole bowl in one day! Half for lunch the other half for dinner with fresh fruit for dessert. Read More
Rating: 4 stars
10/29/2011
I just made this with canned chicken as another person said and it is DELICIOUS! Read More
Rating: 4 stars
10/29/2011
I made it with green olives and it was way too salty. Also this recipe makes a lot and eating it all was not so pleasant. Read More
Rating: 4 stars
10/29/2011
I made it with chicken. Didn't really like it that much. May just be me- seems popular \! Maybe I'll try again with tuna. Read More
Rating: 4 stars
10/29/2011
This recipe is so easy - inexpensive - and simply delicious! My husband is picky and still ate it artichokes and all. Definitely a do-over meal. Read More