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 Tuna-Artichoke Salad?

You need 9 ingredients. The key ingredients include: 1 (6 oz.) can water-packed tuna, well drained, 1 (14 oz.) can quartered artichoke hearts, drained and coarsely chopped, 1 (4 oz.) can mushroom stems and pieces, drained, 1/2 c. chopped celery, and more.

Is Tuna-Artichoke Salad suitable as seafood?

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

How do I store leftover Tuna-Artichoke Salad?

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

Tuna-Artichoke Salad Recipe

Name: Tuna-Artichoke Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 oz.) can water-packed tuna, well drained; 1 (14 oz.) can quartered artichoke hearts, drained and coarsely chopped; 1 (4 oz.) can mushroom stems and pieces, drained; 1/2 c. chopped celery; 3 Tbsp. low-fat mayonnaise; 1 Tbsp. plain nonfat yogurt; 1 1/2 tsp. lemon juice; 1/2 tsp. Worcestershire sauce; 1/4 tsp. onion salt

Fresh, crisp and full of flavor — this Tuna-Artichoke Salad is a must-try. Made with water, quartered artichoke hearts, mushroom stems and celery. Easy …

This Tuna-Artichoke Salad relies on simple, everyday ingredients such as chopped celery, low-fat mayonnaise, plain nonfat yogurt and lemon juice. It comes together quickly and makes 4 servings, at about 119 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

1 (6 oz.) can water-packed tuna, well drained
1 (14 oz.) can quartered artichoke hearts, drained and coarsely chopped
1 (4 oz.) can mushroom stems and pieces, drained
1/2 c. chopped celery
3 Tbsp. low-fat mayonnaise
1 Tbsp. plain nonfat yogurt
1 1/2 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. onion salt

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
119 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 →

Tuna-Artichoke Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions