Artichoke & Ripe Olive Tuna Salad
From EatingWell: November/December 2007
An unusual and rich flavor combination; serve this salad with sliced tomato on a bed of lettuce or on French bread.
- 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
- Combine tuna, artichokes, olives, mayonnaise, lemon juice and oregano in a medium bowl.
Tips & Notes
- 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: 113 calories; 5 g fat (1 g sat, 2 g mono); 14 mg cholesterol; 8 g carbohydrates; 10 g protein; 2 g fiber; 471 mg sodium; 87 mg potassium.
Nutrition Bonus: Selenium (78% daily value), Vitamin C (19% dv)
Carbohydrate Servings: 1
Exchanges: 2 very-lean meat, 2 fat, 1 1/2 vegetable
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- Ease of Preparation
- Total Time
- 15 minutes or less
- Main Ingredient
- Preparation/ Technique
- November/December 2007