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Artichoke & Ripe Olive Tuna Salad




Source of Recipe


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Artichoke & Ripe Olive Tuna Salad

Eatingwell.com – e-mail
From EatingWell: November/December 2007
Reviews rate this recipe 4 of 5 stars.
Makes: 5 servings, about 3/4 cup each
Active Time: 15 minutes - Total Time: 15 minutes

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

READER'S COMMENT: "This recipe is so easy - inexpensive - and simply delicious! My husband is picky and still ate it artichokes and all. Definitely a do-over meal. "

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

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

Tips & Notes
• Note: 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.

Per serving: 113 calories; 5 g fat (1 g sat, 2 g mono); 14 mg cholesterol; 8 g carbohydrates; 10 g protein; 2 g fiber; 471 mg sodium; 87 mg potassium. ++++ Carbohydrate Servings: 1 ++++ Exchanges: 2 very-lean meat, 2 fat, 1 1/2 vegetable