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.
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.
12 Reviews for Artichoke & Ripe Olive Tuna Salad
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.
My family diskliked this recipe and I made it exactly like the directions called for.
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.
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.