Tuna, Artichoke, and Roasted Red Pepper Salad

Oxmoor House
Tuna, Artichoke, and Roasted Red Pepper SaladRecipe
Oxmoor House
A medley of Mediterranean flavors perks up humble albacore tuna in this no-cook dish. It can be made ahead for a lunch-to-go or prepared for dinner. Just add the spinach and toss before serving. For sandwich variations, stuff the tuna mixture into whole wheat pita halves, or spread it between two baguette halves.
4 servings (serving size: 1 1/4 cups)


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1 (12-ounce) jar marinated quartered artichoke hearts (such as Reese)
1/4 cup chopped fresh dill
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 cups chopped bagged fresh baby spinach
2 (5-ounce) cans albacore tuna in water, drained and flaked
1 (12-ounce) jar roasted red bell peppers, drained and chopped


Prep: 9 Minutes

1. Drain artichokes, reserving 2 tablespoons marinade. Coarsely chop artichokes. Combine artichokes, reserved marinade, dill, and next 4 ingredients in a large bowl. Add spinach, tuna, and roasted peppers, tossing well.

Serve with: Feta Pita Crisps

Created date

January 2011

Nutritional Information

Calories 153
Caloriesfromfat 0.0 %
Fat 6.8 g
Satfat 0.5 g
Monofat 3 g
Polyfat 2.7 g
Protein 15.1 g
Carbohydrate 9.3 g
Fiber 2.2 g
Cholesterol 23 mg
Iron 0.7 mg
Sodium 468 mg
Calcium 17 mg