Artichoke & Ripe Olive Tuna Salad

Artichoke & Ripe Olive Tuna Salad

Makes: 5 servings, about 3/4 cup each
Active Time: 15 minutes
Total Time: 15 minutes

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

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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: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light tuna, on the other hand, which comes from smaller fish—skipjack or yellowfin—is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples. (The chunk light tunas averaged 0.132 parts per million mercury content, while the white [albacore] tunas averaged 0.412 ppm.)

Nutrition Facts

  • Servings Per Recipe 5
  • Amount Per serving
  • Calories 113
  • % Daily values *
  • 8% Total Fat 5g
    • 5% Saturated Fat 1g
    • Trans Fat 0g
    • Monounsaturated Fat 2g
  • 5% Cholesterol 14mg
  • 2% Potassium 87mg
  • 20% Sodium 471mg
  • 3% Total Carbohydrate 8g
    • 8% Dietary Fiber 2g
    • Sugars 1g
  • 20% Protein 10g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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