An unusual and rich flavor combination; serve this salad with sliced tomato on a bed of lettuce or on French bread.

Makes 5 servings, about 3/4 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

1 12-ounce can (or two 6-ounce cans) chunk light tuna, drained and flaked (see Note)
1 cup chopped canned artichoke hearts
1/2 cup chopped California Ripe Olives
1/3 cup reduced-fat mayonnaise
2 teaspoons lemon juice
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried

Combine tuna, artichokes, olives, mayonnaise, lemon juice and oregano in a medium bowl.

NUTRITION INFORMATION: Per serving: 210 calories; 8 g fat (1 g sat, 1 g mono); 25 mg cholesterol; 12 g carbohydrate; 20 g protein; 3 g fiber; 791 mg sodium; 166 mg potassium.
Nutrition bonus: Selenium (78% daily value), Vitamin C (19% dv).
1 Carbohydrate Serving
Exchanges: 2 very-lean meat, 2 fat, 1 1/2 vegetable

TIP: Note: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light tuna, on the other hand, which comes from smaller fish—skipjack or yellowfin—is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples. (The chunk light tunas averaged 0.132 parts per million mercury content, while the white [albacore] tunas averaged 0.412 ppm.)

This is sooooo good and so easy to make. I have given this to several of my friends and eveyone loves it. I wouldn't change a thing. It is quick. Try it! One of my friends wrapped it in lettuce wraps.

Pam, Vassar, MI