6 Reviews

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.

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gavinintucson June 12, 2009

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

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*Parsley* December 29, 2011

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! :)

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**Tinkerbell** October 14, 2009

I really enjoyed this and will make again. Next time I will cut the amount of mayo in half. I like just enough to hold it together.

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Marjorie in New Jersey October 07, 2009

Wow! This was GREAT. I made sandwiches out of it--with lettuce and sourdough bread, and it was fantastic. I took the suggestion to make it the day before and the flavors were perfect. I left the olives on the side (loaded my sandwich with them, though) because of a few picky eaters and I used reduced-fat, "made with olive oil" mayo--because I don't actually like mayo. Anyhow, I really loved it, I'll definitely be making it again. Thanks!!!

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Dulcet Kitchen July 27, 2009

This was very good, a nice twist to regular tuna salad. I made this for my work lunches this week, and served it over lettuce and tomato as a salad. I used marinated artichokes and dried oregano and parsley.

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Ginny Sue August 22, 2009
Artichoke and Ripe Olive Tuna Salad