Tuna, Artichoke, and Roasted Red Pepper Salad

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 Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 0.0%
  • Fat: 6.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.7g
  • Protein: 15.1g
  • Carbohydrate: 9.3g
  • Fiber: 2.2g
  • Cholesterol: 23mg
  • Iron: 0.7mg
  • Sodium: 468mg
  • Calcium: 17mg

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. 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.
  2. 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.

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