Tuna, Artichoke, and Roasted Red Pepper Salad

Tuna, Artichoke, and Roasted Red Pepper Salad Recipe
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.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Recipe Time

Prep: 9 Minutes

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

Ingredients

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

Preparation

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

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note