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Artichoke & Ripe Olive Tuna Salad

November/December 2007

Your rating: None Average: 4 (115 votes)

An unusual and rich flavor combination; serve this salad with sliced tomato on a bed of lettuce or on French bread.



READER'S COMMENT:
"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. "
Artichoke & Ripe Olive Tuna Salad Recipe

Makes: 5 servings, about 3/4 cup each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. 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.

Nutrition

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


More From EatingWell

Recipe Categories

Ease of Preparation
Easy
Ethnic/Regional
Mediterranean
Total Time
15 minutes or less
Servings
6
Main Ingredient
Fish
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner


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