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.

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

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11 Reviews for Artichoke & Ripe Olive Tuna Salad

07/09/2012

Anonymous

Make it your own

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.

Pros: quick and easy

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03/07/2012

Anonymous

Artichoke & Ripe Olive Tuna Salad

My family diskliked this recipe and I made it exactly like the directions called for.

Pros: I love tuna and olives so I wanted to try this recipe.

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02/08/2012

Anonymous

Recommends this recipe

A delicious and different way to make tuna salad!

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.

Pros: easy, quick, great as a packed lunch

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