Tuna Artichoke And Pepper Salad Recipes

TUNA, ARTICHOKE AND PEPPER SALAD

Tuna, Artichoke and Pepper Salad image

Here's a stress-free salad made with Progresso® marinated artichoke hearts, tuna and spinach - a perfect Mediterranean dinner ready in 10 minutes.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

2 jars (6 oz each) Progresso™ marinated artichoke hearts
1/4 cup chopped fresh dill weed
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
2 cups chopped fresh baby spinach leaves
2 cans (5 oz each) albacore tuna in water, drained, flaked
1 jar (12 oz) roasted red bell peppers, drained, chopped
16 whole wheat reduced-fat crackers

Steps:

Drain artichokes, reserving 2 tablespoons marinade. Coarsely chop artichokes.
In large bowl, stir together artichokes, reserved marinade, dill, oil, lemon juice, pepper and garlic. Add spinach, tuna and roasted peppers; toss well. Serve with crackers.

Nutrition Facts : Calories 280, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg

GEORGE'S ARTICHOKE TUNA SALAD

George's Artichoke Tuna Salad image

Provided by George Duran

Time 10m

Yield 2 cups

Number Of Ingredients 9

Ingredients

2 (6-ounce) cans solid white tuna in water, drained
1 cup mayonnaise
4 canned artichoke hearts, chopped
2 scallions, chopped, white and green parts
2 tablespoons chopped cilantro leaves
1 lemon, juiced
6 dashes hot sauce, or to taste
Kosher salt
Freshly ground black pepper

Steps:

Combine all the ingredients and mix well. Taste and adjust seasonings. Use as a sandwich filling with your favorite bread. It makes a great open-faced tuna melt by topping the tuna with cheese and putting it under the broiler for a few minutes. Or mound it on top of cooked slices of eggplant or portobello mushrooms for a breadless treat.

ARTICHOKE AND BEAN SALAD WITH TUNA

Artichoke and Bean Salad with Tuna image

Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.

Provided by Kelsey Nixon

Time 55m

Yield 4 Servings

Number Of Ingredients 9

Ingredients

2 cups (one 15 oz. can) white northern or cannellini beans, drained & rinsed
1 (15 oz. can) artichoke hearts, drained and quartered
1 rib celery, finely diced
2 tablespoons red onion, finely diced
1 (6 oz.) can tuna, drained and flaked
3 tablespoons extra-virgin olive oil
juice and zest of 1 lemon
¼ cup chopped fresh parsley
Kosher salt and cracked black pepper

Steps:

1. Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
2. Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.

ARTICHOKE AND BEAN SALAD WITH TUNA

Artichoke and Bean Salad with Tuna image

Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.

Provided by Kelsey Nixon

Categories main-dish

Time 55m

Yield 4 Servings

Number Of Ingredients 9

Ingredients

1 (15-ounce) can white northern or cannellini beans, drained & rinsed
1 (15-ounce) can artichoke hearts, drained and quartered
1 rib celery, finely diced
2 tablespoons red onion, finely diced
1 (6-ounce) can tuna, drained and flaked
3 tablespoons extra-virgin olive oil
juice and zest of 1 lemon
¼ cup chopped fresh parsley
Kosher salt and cracked black pepper

Steps:

Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.

Nutrition Facts : Calories 340, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 20 milligrams, Sodium 780 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 22 grams

TUNA & ARTICHOKE PASTA SALAD

Tuna & Artichoke Pasta Salad image

I have been making this light, tangy pasta salad ever since I was at the University of Wyoming in the late 1980s. Made with pantry ingredients, it's quick and easy. A nice lunch or summertime dinner with fresh fruit or hearty bread. Sometimes I add halved cherry or grape tomatoes for a little sweetness. Leftovers are just as good! (Prep time does not include cooking time for pasta.)

Provided by wyogirl2008

Categories Low Cholesterol

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 teaspoon olive oil
1 -2 tablespoon fresh lemon juice, to taste
2 minced garlic cloves
1 tablespoon capers
1 (5 ounce) can tuna, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 (6 ounce) jar marinated artichoke hearts, drained and coarsley chopped
2 tablespoons fresh parsley
2 cups cooked spiral shaped pasta (I use multi-grain or whole wheat)
salt, to taste
fresh ground black pepper, to taste

Steps:

Combine olive oil, lemon juice, garlic and capers in a small jar and shake to mix.
In a separate bowl, combine tuna, olives, artickokes and parsley.
Gently stir in cooked pasta, drizzle with dressing and toss.
Add salt and pepper and chill briefly if desired.
Divide into 2 bowls and enjoy!

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