Tuna and Artichoke Heart Salad

Tuna and Artichoke Heart Salad

Flaky tuna and tangy marinated artichokes meet in a bright, lemony salad.

Total 15 min Makes 4 servings Calories 240/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Fish

This no-cook salad pairs canned tuna with quartered artichoke hearts, celery, and red onion in a lemony olive oil dressing. It comes together in minutes, making it a quick lunch option or a light dinner alongside crusty bread. Serve chilled or at room temperature over greens.

Ingredients

  • 2 cans tuna in olive oil, drained (5 ounces each)
  • 1 can artichoke hearts, drained and quartered (14 ounces)
  • 1/2 cup celery, thinly sliced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 0 salt, to taste
  • 0 black pepper, to taste
  • 2 tablespoons capers, drained

Method

  1. Drain the tuna and flake it into a large bowl with a fork.

  2. Add the quartered artichoke hearts, celery, red onion, parsley, and capers to the bowl.

  3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and Dijon mustard until combined.

  4. Pour the dressing over the tuna mixture and toss gently to combine, being careful not to break up the tuna too much.

  5. Season with salt and black pepper to taste.

  6. Chill in the refrigerator for at least 15 minutes before serving to let the flavors meld.

Rate this recipe

★ 4.8 (1)

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    Tuna and Artichoke Heart Salad

    This no-cook salad pairs canned tuna with quartered artichoke hearts, celery, and red onion in a lemony olive oil dressing. It comes together in minutes, making it a quick lunch option or a light dinner alongside crusty bread. Serve chilled or at room temperature over greens.

    15 min 4 servings 240 cal

    Ingredients

    • 2 cans tuna in olive oil, drained (5 ounces each)
    • 1 can artichoke hearts, drained and quartered (14 ounces)
    • 1/2 cup celery, thinly sliced
    • 1/4 cup red onion, finely diced
    • 1/4 cup fresh parsley, chopped
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon lemon zest
    • 1 clove garlic, minced
    • 1/2 teaspoon Dijon mustard
    • 0 salt, to taste
    • 0 black pepper, to taste
    • 2 tablespoons capers, drained

    Method

    1. 1

      Drain the tuna and flake it into a large bowl with a fork.

    2. 2

      Add the quartered artichoke hearts, celery, red onion, parsley, and capers to the bowl.

    3. 3

      In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and Dijon mustard until combined.

    4. 4

      Pour the dressing over the tuna mixture and toss gently to combine, being careful not to break up the tuna too much.

    5. 5

      Season with salt and black pepper to taste.

    6. 6

      Chill in the refrigerator for at least 15 minutes before serving to let the flavors meld.