Artichoke and Ripe Olive Tuna Salad
Serves 5
Ingredients
- 1 12-oz. can (or two 6-oz. cans) Chunk light tuna, drained and flaked
- 1 cup canned artichoke hearts, chopped
- 1/2 cup California Black Ripe Olives, halved
- 1/3 cup mayonnaise, reduced-fat
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons chopped fresh oregano or 1/2 tsp. dried, chopped (or 1/2 tsp. dried)
Directions
In a medium bowl, combine all the ingredients.
TO MAKE AHEAD:
Cover and refrigerate for up to 2 days.
