1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (239g) Recipe makes 5 servings
Calories 174
Calories from Fat 65		(37%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 490mg		20%
Potassium 294mg		8%
Total Carbohydrate 8.9g		2%
	Dietary Fiber 2.5g	9%
	Sugars 1.4g
Protein 18.9g		37%
detailed view... how is this calculated?

Artichoke and Ripe Olive Tuna Salad

Recipe #376844 | 15 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sharon123
Jun 11, 2009

An unusual and rich flavor combination! Serve this salad with sliced tomato on a bed of lettuce or on French bread. Adapted from Delish on msn.

SERVES 5 (change servings and units)

Ingredients

2 (6 ounce) cans chunk light tuna, drained and flaked
1 cup chopped canned artichoke heart (or use marinated artichokes)
1/2 cup chopped ripe olives (black or kalamata is good)
1/3 cup mayonnaise (to taste)
2 teaspoons lemon juice
1 1/2 teaspoons chopped fresh oregano (1/2 teaspoon dried- or try thyme for a change)
1 tablespoon chopped fresh parsley (optional)
sliced tomato (otpional)
lettuce leaf (optional)

Directions

1
Combine tuna, artichokes, olives, mayonnaise, lemon juice, oregano and parsley, if using, in a medium bowl. Stir to mix well.
2
Place salad in a mound on lettuce leaves along with sliced tomatoes and serve. This also makes a great sandwich on French bread! Enjoy!

Questions about this recipe?

Featured Reviews for This Recipe

From: Marjorie in New Jersey

On Oct 7, 2009

I really enjoyed this and will make again. Next time I will cut the amount of mayo in half. I like just enough to hold it together.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Ginny Sue

On Aug 22, 2009

This was very good, a nice twist to regular tuna salad. I made this for my work lunches this week, and served it over lettuce and tomato as a salad. I used marinated artichokes and dried oregano and parsley.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef #689654

On Jun 12, 2009

MAKE THIS A DAY AHEAD This was OK the day I made it, but was GREAT the next day as my "left-overs". The flavors are a great combination.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: **Tinkerbell**

On Oct 14, 2009

OMG! This is an amazingly flavorful salad! I followed the recipe to make one serving; using marinated artichokes, the kalamata olives & since I had a few feta crumbles to use up too, I threw those in as well. I had fresh parsley but had to use dried oregano. To serve, I layered a plate with a bed of iceberg lettuce, a few fresh basil leaves for color contrast, sliced roma tomato & the salad. I wish I could attest to how good it is the next day, but I ate the whole thing! Will definitely make more next time & eat it for several lunches or snacks. I think my family would eat it if I used black olives instead of the kalamata, but I really liked the flavor of them so I'll make both versions next time. Thanks for sharing a wonderful surprise of a recipe, Sharon! You never disappoint! Made & enjoyed for your Fall 2009/week 5 Football Pool win!