A light and refreshing tuna salad studded with artichoke hearts and olives. Perfect served over a salad, with crackers, or on a sandwich.

If you’re no stranger to my little OCD Kitchen then you’ll know of my reverence for canned fish. It’s always in my pantry and it finds its way into many a meal that hits this table. Whether that’s canned salmon, anchovies, or canned crab there is a never ending supply. While those options mentioned are a little more unique in the grand scheme of things, I definitely don’t want to ever discount my love for canned tuna.

Related Recipes: Anchovy Spaghetti {GF}

Now I’m not referring to the canned mashed up bits of fish from the cheaper brands that shall remain nameless. I’m referring to the light flaky fish that you get in some of the lesser known brands. I get all my canned fish from Trader Joe’s and it’s magical. This version of tuna salad I’m about to dish your way is like sunshine in your mouth…in the best possible way.

I love this version of tuna salad. It’s riddled with sliced olives, crispy red onion, and the crown jewel of my kitchen lately…artichokes…Yummm.

I love artichokes and I will honestly eat them straight out of the can marinated or not. I do recommend however, that you check over the artichokes from your can before using them in any recipe. Sometimes there are tough outer leaves that remain on your heart. You can easily find these by just trying to bend the outer leaf, if it feels like its resisting I just pluck that one off and move on. It’s also important just to make sure that none of the artichokes have any remaining ‘choke’ left in them. This is the spiny bit of the artichoke that sits directly at its middle. I don’t find this often but it has happened and trust me…you don’t want to eat it. Just pull it out before chopping.

As always if artichokes really aren’t your thing you can always omit them or maybe switch it out for another chopped veggie. I’m thinking zucchini or something similar.

Not much time to spare? Whip up this flavorful salad in as little as ten minutes. I dined on this salad over lettuce with some crackers, but it would be great on a sandwich if that is your thing or as part of a chopped salad. The other great thing about this recipe? It only gets better as it sits and the flavors mingle together so don’t be afraid to make it ahead of time.

Just look as those beautiful pieces of ~~artichokes~~ tuna! How can you resist?

Mediterranean Tuna Salad

Created by ocdkitchen on February 23, 2016

000000A light and refreshing tuna salad studded with artichoke hearts and olives. Perfect served over a salad, with crackers, or on a sandwich. 000000 Related

Prep Time: 10m
Total Time: 10m

Serves: 4

Ingredients

1 teaspoon salt (split into equal parts)
1 clove garlic
1/4 cup extra virgin olive oil
1/2 lemon, juice only
1 tablespoon minced parsley
1/8 teaspoon ground black pepper
1/4 cup (heaping measure) black olives, sliced
1 14oz can artichoke hearts, drained and chopped
2 4oz cans tuna, drained
1/4 red onion, diced

Instructions

Place garlic clove on cutting board (or in mortar and pestle) top with 1/2 tsp salt. Crush into paste with flat side of knife (or pestle), transfer paste to small bowl.
To paste add olive oil, lemon juice, minced parsley, and pepper. Mix well and set aside.
In a medium bowl add tuna, flake with a fork into small chunks. Add remaining 1/2 tsp salt, artichokes, olive, and red onion and toss gently to combine
Pour dressing over tuna and toss gently until evenly dressed. Serve over lettuce, with cracker, or on a sandwich.