Ingredients for Artichoke And Ripe Olive Tuna Salad
- Chunk Light Tuna
- Canned Artichoke Heart
- Ripe Olives
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- Fresh Oregano
- Fresh Parsley
- Tomatoes
- Lettuce Leaf
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!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
5g
Fat
5g
Carbs
3g