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Artichoke & Ripe Olive Tuna Salad Recipe

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This recipe for Artichoke & Ripe Olive Tuna Salad is from Savannah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
Combine tuna, artichokes, olives, mayonnaise, lemon juice and oregano in a medium bowl
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
15 min.
Personal Notes:
Personal Notes:
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.

 

 

 

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