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Photo by: Oxmoor House

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)

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.

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
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Tuna, Artichoke, and Roasted Red Pepper Salad Recipe

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