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Artichoke & Ripe Olive Tuna Salad




Source of Recipe


Eating Well Magazine


Recipe Introduction


5 servings, about 3/4 cup each

Active Time: 15 minutes

Total Time: 15 minutes



List of 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


Recipe



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.