Artichoke & Ripe Olive Tuna Salad

Artichoke & Ripe Olive Tuna Salad

12 Reviews
From the EatingWell Kitchen

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

Ingredients 5 servings

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Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

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

  • Serving size: about 3/4 cup
  • Per serving: 103 calories; 5 g fat(1 g sat); 2 g fiber; 8 g carbohydrates; 8 g protein; 3 mcg folate; 16 mg cholesterol; 1 g sugars; 235 IU vitamin A; 6 mg vitamin C; 22 mg calcium; 1 mg iron; 441 mg sodium; 68 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 lean meat, 2 fat, 1 1/2 vegetable

Reviews 12

October 22, 2013
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By: EatingWell User
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.
July 09, 2012
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By: EatingWell User
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
March 07, 2012
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By: EatingWell User
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.
February 08, 2012
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By: EatingWell User
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
October 08, 2010
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By: EatingWell User
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.
October 01, 2010
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By: Indmom1
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.
September 16, 2010
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By: EatingWell User
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.
September 13, 2010
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By: EatingWell User
I just made this with canned chicken, as another person said, and it is DELICIOUS!
August 05, 2010
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By: EatingWell User
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.