Best 5 Artichoke And Tuna Salad Recipes
Indulge in a symphony of flavors with our tantalizing Artichoke and Tuna Salad, a delightful dish that marries the briny essence of tuna with the tender heartiness of artichokes. This delectable salad offers a medley of textures, from the flaky tuna and crisp celery to the tender artichoke hearts and crunchy red onions. With a vibrant lemon-herb dressing, it's a refreshing and satisfying meal that can be enjoyed as a light lunch, a vibrant side dish, or even as a delightful appetizer. Explore variations of this classic, including a Mediterranean-inspired version with sun-dried tomatoes and feta cheese, a tangy Dijon mustard dressing, and a creamy avocado variation for a luscious twist.
Here are our top 5 tried and tested recipes!
TUNA, ARTICHOKE AND PEPPER SALAD
Here's a stress-free salad made with Progresso® marinated artichoke hearts, tuna and spinach - a perfect Mediterranean dinner ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Drain artichokes, reserving 2 tablespoons marinade. Coarsely chop artichokes.
- In large bowl, stir together artichokes, reserved marinade, dill, oil, lemon juice, pepper and garlic. Add spinach, tuna and roasted peppers; toss well. Serve with crackers.
Nutrition Facts : Calories 280, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg
ARTICHOKE AND RIPE OLIVE TUNA SALAD
An unusual and rich flavor combination! Serve this salad with sliced tomato on a bed of lettuce or on French bread. Adapted from Delish on msn.
Provided by Sharon123
Categories Tuna
Time 15m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Combine tuna, artichokes, olives, mayonnaise, lemon juice, oregano and parsley, if using, in a medium bowl. Stir to mix well.
- Place salad in a mound on lettuce leaves along with sliced tomatoes and serve. This also makes a great sandwich on French bread! Enjoy!
TUNA WITH BLACK-EYED PEA AND ARTICHOKE SALAD
Provided by Molly O'Neill
Categories project, salads and dressings
Time 3h10m
Yield Four servings
Number Of Ingredients 21
Steps:
- To make the oil, puree the tomatoes in a food processor. Strain through a fine-mesh sieve. Place in a medium-size saucepan and simmer over low heat until reduced to 1/2 cup, about 1 hour. Strain again and let cool. Gradually whisk in the olive oil. Season with salt and pepper. Set aside.
- Meanwhile, combine the black-eyed peas, onion, carrot, thyme, bay leaf, garlic and water in a medium-size saucepan and bring to a boil. Reduce the heat and simmer until the peas are tender, about 40 minutes. Drain and remove all but the peas. Place in a large bowl and toss in the vinegars and 1 tablespoon of oil. Let cool.
- Preheat the oven to 400 degrees. Thinly slice the artichokes, place in a roasting pan and toss with 1 tablespoon of oil. Roast until tender, about 15 minutes. When cool, toss with the peas, along with the salt, pepper and scallions. Set aside at least 30 minutes.
- To make the tuna, heat the oil in a medium-size nonstick skillet over medium-high heat. Add the tuna and saute until seared on both sides but still pink in the center, about 10 minutes. Let stand for 10 minutes. Slice thinly across the grain. Season with salt and pepper.
- Shake or stir the tomato oil and drizzle it around the edge of 4 plates. Mound the salad in the center of the plates and lay the tuna over the top. Garnish with parsley and serve.
TUNA, ARTICHOKE, AND ROASTED RED PEPPER SALAD
Steps:
- 1. Drain artichokes, reserving 2 tablespoons marinade. Coarsely chop artichokes. Combine artichokes, reserved marinade, dill and next 4 ingredients in a large bowl. Add spinach, tuna, roasted peppers, tossing well.
ARTICHOKE AND TUNA SALAD
Steps:
- Beat lemon and olive oil together until creamy. Combine all ingredients and pour dressing over. Toss and serve. My notes: Add 1/4 cup capers Substitute artichoke hearts with good brine cured green olives such as provencal. Substitute dill with fresh tarragon, marjoram, or oregano
Tips:
- Choose the best artichokes: Look for artichokes that are heavy for their size and have tightly closed leaves.
- Prepare the artichokes properly: Trim the artichokes and remove the tough outer leaves. Cut the artichokes into quarters or eighths.
- Cook the artichokes until tender: You can boil, steam, or roast the artichokes. Cooking time will vary depending on the method you use.
- Use high-quality tuna: Choose tuna that is packed in olive oil or water. Avoid tuna that is packed in vegetable oil.
- Add your favorite vegetables: In addition to artichokes and tuna, you can add other vegetables to your salad, such as celery, cucumbers, tomatoes, onions, and bell peppers.
- Use a light dressing: A simple vinaigrette or lemon-herb dressing is a good choice for this salad.
- Serve immediately: Artichoke and tuna salad is best served immediately after it is made.
Conclusion:
Artichoke and tuna salad is a delicious and healthy salad that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also low in calories. This salad is also very versatile, so you can easily customize it to your own taste. So next time you are looking for a quick and easy meal, give artichoke and tuna salad a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
