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Artichoke & Ripe Olive Tuna Salad

November/December 2007

Your rating: None Average: 4.1 (119 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

12 Reviews for Artichoke & Ripe Olive Tuna Salad

10/22/2013
Anonymous
Fabulous, but...

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.

Comments
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.

quick and easy
Comments
03/07/2012
Anonymous
Artichoke & Ripe Olive Tuna Salad

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

I love tuna and olives so I wanted to try this recipe.
Comments
02/08/2012
Anonymous
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.

easy, quick, great as a packed lunch
Comments
10/08/2010
Anonymous

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.

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