Artichoke & Ripe Olive Tuna Salad

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

Artichoke & Ripe Olive Tuna Salad
Nutritionist Tested & Approved

Time: 15 minutes

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

Directions
  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 Facts

Servings
5
Calories
113
Carbohydrates
8g
Cholesterol
14mg
Dietary Fiber
2g
Fat
5g
Monounsaturated Fat
2g
Potassium
87mg
Protein
10g
Saturated Fat
1g
Sodium
471mg
Bonus
Selenium (78% daily value)
Vitamin C (19% dv)
Carbohydrate Servings
1
Exchanges
2 very-lean meat
2 fat
1 1/2 vegetable

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