Mount Vernon Tuna Salad

By Chef*Lee on February 08, 2008

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Ingredients

    1. 2 (6 ounce) cans light chunk tuna in water, drained
    2. 1/3 cup plain yogurt
    3. 2 teaspoons fresh lemon juice
    4. 1/4 cup walnuts, in pieces
    5. 1/2 cup unsweetened dates, chopped
    6. 1/2 cup dried cherries, chopped
    7. 2 teaspoons fresh mint, chopped fine
    8. 1 (6 1/2 ounce) jars marinated artichoke hearts

Directions

  1. In a medium bowl; add your tuna, walnuts, cherries, and dates.
  2. Remove each artichoke heart from the jar and cut into bite-size pieces. This will also serve to drain them.
  3. In a small bowl; mix yogurt, lemon juice, artichoke hearts, and mint.
  4. Add the yogurt mix to the tuna mix and stir well.
  5. Chill then serve.