Artichoke and Ripe Olive Tuna Salad

Total Time
15mins
Prep
15 mins
Cook
0 mins

An unusual and rich flavor combination! Serve this salad with sliced tomato on a bed of lettuce or on French bread. Adapted from Delish on msn.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Combine tuna, artichokes, olives, mayonnaise, lemon juice, oregano and parsley, if using, in a medium bowl. Stir to mix well.
  2. Place salad in a mound on lettuce leaves along with sliced tomatoes and serve. This also makes a great sandwich on French bread! Enjoy!
Most Helpful

5 5

MAKE THIS A DAY AHEAD This was OK the day I made it, but was GREAT the next day as my "left-overs". The flavors are a great combination.

5 5

Delicious! I used water-packed artichokes and just added two chopped scallions. A fabulous spin on the usual tuna salads! Thanx for sharing this!

5 5

OMG! This is an amazingly flavorful salad! I followed the recipe to make one serving; using marinated artichokes, the kalamata olives & since I had a few feta crumbles to use up too, I threw those in as well. I had fresh parsley but had to use dried oregano. To serve, I layered a plate with a bed of iceberg lettuce, a few fresh basil leaves for color contrast, sliced roma tomato & the salad. I wish I could attest to how good it is the next day, but I ate the whole thing! Will definitely make more next time & eat it for several lunches or snacks. I think my family would eat it if I used black olives instead of the kalamata, but I really liked the flavor of them so I'll make both versions next time. Thanks for sharing a wonderful surprise of a recipe, Sharon! You never disappoint! Made & enjoyed for your Fall 2009/week 5 Football Pool win! :)