How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Artichoke And Ripe Olive Tuna Salad?

You need 9 ingredients. The key ingredients include: 2 (6 ounce) cans chunk light tuna, drained and flaked, 1 cup chopped canned artichoke heart (or use marinated artichokes), 1/2 cup chopped ripe olives (black or kalamata is good), 1/3 cup mayonnaise (to taste), and more.

Is Artichoke And Ripe Olive Tuna Salad suitable as seafood?

Yes, Artichoke And Ripe Olive Tuna Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Artichoke And Ripe Olive Tuna Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke And Ripe Olive Tuna Salad Recipe

Name: Artichoke And Ripe Olive Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) cans chunk light tuna, drained and flaked; 1 cup chopped canned artichoke heart (or use marinated artichokes); 1/2 cup chopped ripe olives (black or kalamata is good); 1/3 cup mayonnaise (to taste); 2 teaspoons lemon juice; 1 1/2 teaspoons chopped fresh oregano (1/2 teaspoon dried- or try thyme for a change); 1 tablespoon chopped fresh parsley (optional); sliced tomatoes (otpional); lettuce leaf (optional)

Fresh, crisp and full of flavor — this Artichoke And Ripe Olive Tuna Salad is a must-try. Made with chunk light tuna, heart, chopped ripe olives and may…

This Artichoke And Ripe Olive Tuna Salad relies on simple, everyday ingredients such as mayonnaise (to taste), lemon juice, sliced tomatoes (otpional) and lettuce leaf (optional). It comes together quickly and makes 4 servings, at about 201 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

2 (6 ounce) cans chunk light tuna, drained and flaked
1 cup chopped canned artichoke heart (or use marinated artichokes)
1/2 cup chopped ripe olives (black or kalamata is good)
1/3 cup mayonnaise (to taste)
2 teaspoons lemon juice
1 1/2 teaspoons chopped fresh oregano (1/2 teaspoon dried- or try thyme for a change)
1 tablespoon chopped fresh parsley (optional)
sliced tomatoes (otpional)
lettuce leaf (optional)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
201 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Artichoke And Ripe Olive Tuna Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions