Ingredients for Artichoke And Ripe Olive Tuna Salad
- 2 cans (5 ounces each) Chunk Light Tuna, drained
- 14 ounces Canned Artichoke Hearts, drained
- 1/2 cup Ripe Olives, pitted and sliced
- 1/4 cup Mayonnaise
- 1 tablespoon Lemon Juice
- 1 teaspoon Dried Oregano
- 2 tablespoons Fresh Parsley, chopped (optional)
- Tomatoes, sliced (for serving)
- Lettuce Leaves (for serving)
- 2 tablespoons Artichoke Liquid (reserved from canned artichokes)
- Salt (to taste)
- Freshly Ground Black Pepper (to taste)
- Crusty French Bread (for serving, optional)
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How to Make Artichoke And Ripe Olive Tuna Salad
- Drain the tuna and artichoke hearts, reserving 2 tablespoons of the artichoke liquid.
- In a medium bowl, gently combine the drained tuna (2 cans, 5 ounces each), artichoke hearts (14 ounces, drained), ripe olives (1/2 cup, pitted and sliced), mayonnaise (1/4 cup), lemon juice (1 tablespoon), dried oregano (1 teaspoon), and chopped fresh parsley (2 tablespoons, optional).
- If the mixture is too thick, add a tablespoon or two of the reserved artichoke liquid until you reach your desired consistency.
- Season generously with salt and freshly ground black pepper to taste.
- Serve the tuna salad immediately on a bed of lettuce with sliced tomatoes, or spoon it into crusty French bread for a delightful sandwich.
- Enjoy your Mediterranean masterpiece!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
5g
Fat
5g
Carbs
3g