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Artichoke & Ripe Olive Tuna Salad

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  5 servings, about 3/4 cup each
An unusual and rich flavor combination; serve this salad with sliced tomato on a bed of lettuce or on French bread.
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 California Ripe Olives
1/3 cup  reduced-fat mayonnaise
2 teaspoons   lemon juice
1 1/2 teaspoons   chopped fresh oregano or 1/2 teaspoon dried

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).
Combine tuna, artichokes, olives, mayonnaise, lemon juice and oregano in a medium bowl.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tender Hearts: Artichokes
Nutrition Facts per Serving
Yield:   5 servings, about 3/4 cup each
Calories: 210
Fat. Total: 8g
Protein: 20g
Carbohydrates, Total: 12g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 25mg
Sodium: 791mg
% Cal. from Fat: 34%
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