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
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.