EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1 12-ounce can (or two 6-ounce cans) chunk light tuna, drained and flaked (see Note)||1/3 cup reduced-fat mayonnaise|
|1 cup chopped canned artichoke hearts||2 teaspoons lemon juice|
|1/2 cup chopped olives||1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried|
Combine tuna, artichokes, olives, mayonnaise, lemon juice and oregano in a medium bowl.
Note: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light tuna, on the other hand, which comes from smaller fish—skipjack or yellowfin—is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples. (The chunk light tunas averaged 0.132 parts per million mercury content, while the white [albacore] tunas averaged 0.412 ppm.)
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