I was totally the kid who brought tuna and egg salad to school for lunch, the kid no one wanted to sit next to because their lunch stunk. As I am saying this I’m realizing maybe it isn’t so odd that my kids won’t eat deli meat – this stuff is so much better! Any play on tuna salad is a winner in my book and I came across this recipe in the new Hammer & Chisel Meal Guide. It’s a keeper and a serving size is A LOT. Check it out!
Tuna Salad with Artichokes & Olives
Serves 4: about 1 1/2 cups each
Container Equivalents: 1 Green, 1 Red, 1 Orange, 1 Teaspoon
5 (5oz) cans chunk light tuna, packed in water, drained
3 cups artichoke hearts, packed in water, drained, chopped
1 cup chopped red bell peppers
40 medium kalamata olives, chopped
4 teaspoons all-natural mayonnaise (Sir Kensington’s is my go-to)
2 teaspoons fresh lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
4 large Boston (or Bibb) lettuce leaves
- Combine tuna, artichoke hearts, bell peppers, olives, mayonnaise, lemon juice, oregano and pepper in a medium bowl; mix well.
- Place a leaf of lettuce on each of four serving plates; top evenly with tuna salad
- Serve immediately.
You could also make this into a wrap or as a sandwich but don’t forget to add in a Yellow Container for that!