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Tuna & Artichoke Salad

Tuna & Artichoke Salad

Name: Tuna & Artichoke Salad
Total time: 15 min
Ingredients: 1 12-ounce can chunk light tuna in water (or two 6-ounce cans), drained and flaked (see Note); 1 16-ounce can artichoke hearts, drained and chopped; 1/4 cup chopped black olives, preferably imported Kalamata; ⅓ cup reduced-fat mayonnaise; 2 teaspoons lemon juice; 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried

Rating: Unrated

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An unusual and rich flavor combination; serve this salad with sliced tomato on French bread. Source: EatingWell Magazine, May/June 1995

EatingWell Test Kitchen

Recipe Summary

total:

15 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

1 12-ounce can chunk light tuna in water (or two 6-ounce cans), drained and flaked (see Note)
1 16-ounce can artichoke hearts, drained and chopped
1/4 cup chopped black olives, preferably imported Kalamata
⅓ cup reduced-fat mayonnaise
2 teaspoons lemon juice
1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried

Directions

Step 1

Combine tuna, artichoke hearts, olives, mayonnaise, lemon juice and oregano in a 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

Per Serving:

136 calories; 4.4 g total fat; 0.7 g saturated fat; 24 mg cholesterol; 607 mg sodium. 126 mg potassium; 9.2 g carbohydrates; 2 g fiber; 1 g sugar; 15.3 g protein; 250 IU vitamin a iu; 8 mg vitamin c; 3 mcg folate; 14 mg calcium; 1 mg iron; 16 mg magnesium;

Exchanges:

1 vegetable, 2 1/2 lean meat, 1 fat

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