Artichoke and Ripe Olive Tuna Salad

Total Time
Prep 15 mins
Cook 0 mins

An unusual and rich flavor combination! Serve this salad with sliced tomato on a bed of lettuce or on French bread. Adapted from Delish on msn.

Ingredients Nutrition


  1. Combine tuna, artichokes, olives, mayonnaise, lemon juice, oregano and parsley, if using, in a medium bowl. Stir to mix well.
  2. Place salad in a mound on lettuce leaves along with sliced tomatoes and serve. This also makes a great sandwich on French bread! Enjoy!
Most Helpful

MAKE THIS A DAY AHEAD This was OK the day I made it, but was GREAT the next day as my "left-overs". The flavors are a great combination.

gavinintucson June 12, 2009

Delicious! I used water-packed artichokes and just added two chopped scallions. A fabulous spin on the usual tuna salads! Thanx for sharing this!

*Parsley* December 29, 2011

OMG! This is an amazingly flavorful salad! I followed the recipe to make one serving; using marinated artichokes, the kalamata olives & since I had a few feta crumbles to use up too, I threw those in as well. I had fresh parsley but had to use dried oregano. To serve, I layered a plate with a bed of iceberg lettuce, a few fresh basil leaves for color contrast, sliced roma tomato & the salad. I wish I could attest to how good it is the next day, but I ate the whole thing! Will definitely make more next time & eat it for several lunches or snacks. I think my family would eat it if I used black olives instead of the kalamata, but I really liked the flavor of them so I'll make both versions next time. Thanks for sharing a wonderful surprise of a recipe, Sharon! You never disappoint! Made & enjoyed for your Fall 2009/week 5 Football Pool win! :)

**Tinkerbell** October 14, 2009