Artichoke & Ripe Olive Tuna Salad

  • Active Time 15m
  • Total Time 15m

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.

ingredients

  • One 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 apoundacore 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 [apoundacore] tunas averaged 0.412 ppm.)

directions

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

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7778

nutrition information per serving

210 calories; 8g total fat; 1g total saturated fat; 25mg cholesterol; 791mg sodium; 12g carbohydrates; 3g fiber; 20g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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