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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Tuna Salad #3

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions