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Artichoke & Ripe Olive Tuna Salad

Artichoke & Ripe Olive Tuna Salad
This Recipe Is:

WebMD Recipe from

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

Prep: 15 minutes | Total Time: 15 minutes
  •  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
  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.)

Nutritional Information

Makes: 5 servings, about 3/4 cup each
  • Calories113
  • Fat5 g
    • Saturated fat1 g
  • Cholesterol14 mg
  • Carbohydrates8 g
    • Dietary fiber2 g
  • Protein10 g
  • Sodium471 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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