Georges Artichoke Tuna Salad Recipes

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TUNA, ARTICHOKE AND PEPPER SALAD



Tuna, Artichoke and Pepper Salad image

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

2 jars (6 oz each) Progresso™ marinated artichoke hearts
1/4 cup chopped fresh dill weed
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
2 cups chopped fresh baby spinach leaves
2 cans (5 oz each) albacore tuna in water, drained, flaked
1 jar (12 oz) roasted red bell peppers, drained, chopped
16 whole wheat reduced-fat crackers

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



Artichoke and Ripe Olive Tuna Salad image

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

2 (6 ounce) cans chunk light tuna, drained and flaked
1 cup chopped canned artichoke heart (or use marinated artichokes)
1/2 cup chopped ripe olives (black or kalamata is good)
1/3 cup mayonnaise (to taste)
2 teaspoons lemon juice
1 1/2 teaspoons chopped fresh oregano (1/2 teaspoon dried- or try thyme for a change)
1 tablespoon chopped fresh parsley (optional)
sliced tomatoes (otpional)
lettuce leaf (optional)

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 AND ARTICHOKE SALAD ON KALAMATA OLIVE BREAD WITH PROVOLONE CHEESE AND FRESH HERB AND GARLIC AIOLI



Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

2 cups drained canned tuna
2/3 cup chopped artichoke hearts
1/4 cup sliced roasted red peppers
2 teaspoon minced lemon zest
1 teaspoon dried oregano
1 tablespoon chopped parsley leaves
Salt and pepper
3 egg yolks,
plus 1 whole egg*
2 tablespoons Dijon mustard
2 tablespoons roasted garlic
1 lemon, juiced
2 cups olive oil
1 cup canola oil
1 tablespoon minced fresh sage leaves
1 1/2 teaspoons minced thyme leaves
1 1/2 teaspoons minced rosemary leaves
Salt and pepper
8 slices kalamata olive bread
1 small red onion, sliced
4 slices provolone

Steps:

  • In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.
  • For the Aioli: In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches.
  • Spread aioli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread. Grill on panini press for 3 to 5 minutes.

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