Made This Recipe? Add Your Photo
Prep 5 mins
Cook 1 hr
This is superb! I could eat buckets of this! There are no Whole Foods near us, so I searched the Web and found the recipe on the Whole Food Web Site. Culinary homesickness is not a nice thing. Cook time is chill time.
- 4 (6 ounce) cans chunk light tuna, drained well
- 14 ounces artichoke hearts, drained and coarsely chopped
- 1⁄2 cup chopped red pepper
- 3⁄4 cup Greek olive, coarsely chopped
- 1⁄2 small red onion, minced
- 1⁄4 cup Italian parsley, minced
- 1⁄4 cup basil, minced
- 2 garlic cloves, minced (1 teaspoon)
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- 1 cup mayonnaise
- 3 tablespoons lemon juice
- fresh ground black pepper
- In a large bowl, combine the tuna, artichoke hearts, red pepper, olives, onion, parsley, basil, garlic, oregano, mayonnaise, lemon juice, and pepper. Mix all the ingredients together well. Serve on bread, on top of a green salad or in lettuce cups.
There is so much about this recipe that I love. All the flavors are spot on. What stoppped me from giving this five stars, is the chunk light tuna called for. I used very high quality tuna, but found the texture to be rather "mushy", which only increased after it marinated awhile. Because we liked the flavors so much, I next tried it with white tuna. This time the texture was more appealing, but the flavor wasn't as good. Well, the third times the charm. This time I made it as written but subbed canned salmon for the tuna. Fantastic. With the salmon, this is a five star recipe.
what drew me to this recipe was the fact that it is a wholefoods recipe so i tried it and glad i did. excellent taste. not sure what the other reviewer meant by it not being vegetarian; unless mayo isnt considered vegetarian but that could easily be subbed with soy mayo. a delicious tuna salad that was easy to make and this will be how i make my tuna salad from now on. thanks for sharing this recipe!
This is a great tuna recipe. If you like what's in the ingredients, then you'll like this salad. I served it on a bed of spinach and garnished with tomatoes and cucumbers. I think this would be a good luncheon or tea party type of dish. Thank you so much for posting! I will be making it often (I'm a little obsessed now).