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Tuna & Artichoke Salad

:  May/June 1995

Your rating: None Average: 4.3 (7 votes)

An unusual and rich flavor combination; serve this salad with sliced tomato on French bread.


Tuna & Artichoke Salad Recipe

Makes: 5 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 12-ounce can chunk light tuna in water (or two 6-ounce cans), drained and flaked (see Note)
  • 1 16-ounce can artichoke hearts, drained and chopped
  • 1/4 cup chopped black olives, preferably imported Kalamata
  • 1/3 cup reduced-fat mayonnaise
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried

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Preparation

  1. Combine tuna, artichoke hearts, olives, mayonnaise, lemon juice and oregano in a 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: 157 calories; 4 g fat ( 1 g sat , 0 g mono ); 20 mg cholesterol; 9 g carbohydrates; 19 g protein; 2 g fiber; 668 mg sodium; 166 mg potassium.

Nutrition Bonus: Selenium (78% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 2 1/2 lean meat, 1 fat


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Recipe Categories

Type of Dish
Main dish, fish/seafood
Salad, main dish
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Total Time
15 minutes or less
Main Ingredient
Fish
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Budget
Everyday favorites
Quick (total 30 min. or less)
Publication
May/June 1995
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