Artichoke and Ripe Olive Tuna Salad

A lunch that is easy to make, delicious and good for you. What else would you need? Ingredients • 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 olives • 1/3 cup reduced-fat mayonnaise • 2 teaspoons lemon juice • 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried Preparation 1. Combine all ingredients in a medium bowl. Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe. Nutrition Per serving: 113 calories; 5 g fat ( 1 g sat , 2 g mono ); 14 mg cholesterol; 8 g carbohydrates; 10 g protein; 2 g fiber; 471 mg sodium; 87 mg potassium.

Comment using Facebook