This recipe for Creamy Tuna Salad with Olives and Artichokes is very Italian and quite versatile. This beautiful salad tastes rich and creamy and feels so much more calorie-laden than it really is. Using low fat or reduced fat mayonnaise makes a big difference. If you want a slightly different taste substitute half the mayo with very low fat crème fraîche or low-fat Greek yoghurt.
This is a great way of combining beautifully nutritious tuna, artichokes, and olives in a perfect summery dish. Makes a great winter topping for jacket potatoes or serve the salad on baked potato skins as an appetiser or for party nibbles.
Preparation time: 10 minutes
Cooking Time: none
Serves: 5 people
Energy: 210 calories per serving
1 12-ounce can (or two 6-ounce cans) chunk light tuna
1 cup canned (or jarred) artichoke hearts
½ cup chopped olives
⅓ cup reduced-fat mayonnaise
2 teaspoons lemon juice
1 ½ teaspoons chopped fresh oregano or ½ teaspoon dried
Drain and flake the tuna
Drain and chop the artichokes
Put all the ingredients in a bowl and mix until well combined – be careful not to break up the pieces of tuna and artichoke too much otherwise it will become mushy