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    You are in: Home / Greek / Artichoke and Ripe Olive Tuna Salad Recipe
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    Artichoke and Ripe Olive Tuna Salad

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on December 29, 2011

      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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    • on October 14, 2009

      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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    • on October 07, 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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    • on July 27, 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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    • on June 12, 2009

      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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    • on August 22, 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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    Nutritional Facts for Artichoke and Ripe Olive Tuna Salad

    Serving Size: 1 (134 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 175.2
     
    Calories from Fat 66
    37%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 24.5 mg
    8%
    Sodium 460.7 mg
    19%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 3.5 g
    14%
    Sugars 1.4 g
    5%
    Protein 18.6 g
    37%
    Detailed Nutrition Values About Nutrition Info
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