Tuna, Artichoke, and Roasted Red Pepper Salad
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
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Recipe Time
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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. 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
Tuna, Artichoke, and Roasted Red Pepper Salad Recipe at a Glance
- COURSE: Salads
- MAIN INGREDIENT: Fish, Vegetables
- DIETARY CONSIDERATION: Low Saturated Fat
- PUBLICATION: Oxmoor House
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