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    Artichoke & Ripe Olive Tuna Salad

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


    • 12 ounces, 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


    Step 1
    Combine tuna, artichokes, olives, mayonnaise, lemon juice and oregano in a medium bowl.


    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.)

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