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Tuna & Artichoke Salad
Tuna & Artichoke Salad
0 Reviews
From: EatingWell Magazine, May/June 1995
An unusual and rich flavor combination; serve this salad with sliced tomato on French bread.
- By: EatingWell Test Kitchen
Ingredients 5 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
- 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
- ¼ cup chopped black olives, preferably imported Kalamata
- ⅓ cup reduced-fat mayonnaise
- 2 teaspoons lemon juice
- 1½ teaspoons chopped fresh oregano, or ½ teaspoon dried
Preparation
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Active
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Ready In
- Combine tuna, artichoke hearts, olives, mayonnaise, lemon juice and oregano in a 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.
- Per serving: 136 calories; 4 g fat(1 g sat); 2 g fiber; 9 g carbohydrates; 15 g protein; 3 mcg folate; 24 mg cholesterol; 1 g sugars; 250 IU vitamin A; 8 mg vitamin C; 14 mg calcium; 1 mg iron; 607 mg sodium; 126 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, 2½ lean meat, 1 fat
