Tuna Salad #3 Recipe

Name: Tuna Salad #3
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) cans tuna or 1 cup of cooked dried garbanzo beans; 1 (10 ounce) jar artichoke hearts (roasted if you can find them); 3 celery ribs; 12 red onion; ½ cup pitted kalamata olive; flat-leaf Italian parsley; 1 lemon; extra virgin olive oil; salt; fresh ground black pepper

Servings: persons

2 (6 ounce) cans tuna or 1 cup of cooked dried garbanzo beans
1 (10 ounce) jar artichoke hearts (roasted if you can find them)
3 celery ribs
12 red onion
½ cup pitted kalamata olive
flat-leaf Italian parsley
1 lemon
extra virgin olive oil
salt
fresh ground black pepper

1
Drain the tuna in a strainer, and then flake it into a large bowl.
2
Drain the artichoke hearts into a strainer and rinse off most of the marinade.
3
Chop and add to bowl.
4
Split the celery ribs in half lengthwise, chop fine, and add to bowl.
5
Finely mince the red onion and add to bowl.
6
Roughly chop the olives and parsley and add to bowl.
7
Zest as much of the lemon as possible into the bowl, then cut in half and squeeze in the juice.
8
Sprinkle on salt and pepper to taste, then drizzle with a little olive oil and mix well.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 10 ingredients. The key ingredients include: 2 (6 ounce) cans tuna or 1 cup of cooked dried garbanzo beans, 1 (10 ounce) jar artichoke hearts (roasted if you can find them), 3 celery ribs, 12 red onion, and more.

Yes, Tuna Salad #3 falls under the Seafood category and is a great choice for this type of meal.

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

Tuna Salad #3

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