Artichoke And Ripe Olive Tuna Salad Recipe


  • 1 12-ounce can (or two 6-ounce cans) chunk light tuna, drained and flaked
  • 1 cup chopped canned artichoke hearts
  • 1/2 cup chopped California ripe olives
  • 1/3 cup reduced-fat mayonnaise
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried


An Unusual And Rich Flavor Combination; Serve This Salad With Sliced Tomato On A Bed Of Lettuce Or On French Bread.

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