Ingredients
Scale
- 1 (5 ounce) can tuna in water, drained
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried dill
- Salt and black pepper to taste
Instructions
- In a medium bowl, combine the drained tuna, quartered artichoke hearts, chopped celery, and chopped red onion.
- In a small bowl, whisk together the mayonnaise, fresh lemon juice, and dried dill.
- Pour the dressing over the tuna mixture and stir gently to combine.
- Season with salt and black pepper to taste.
- Serve immediately or chill for at least 30 minutes to allow the flavors to meld.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- Serve this salad on a bed of lettuce, in a sandwich, or with crackers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg