Tuna Artichoke & Olive Salad

As a nursing mother I have to watch the amount of fish that I eat but with this new recipe it's going to be hard! I ate this for lunch today! It was SUPER Yummy! (Thank You Eatingwell.com) The only thing I would caution you about is that it is high in sodium. :( So if you do eat this be sure your other meals are low sodium meals!

Here is the recipe (PS I halfed this cause I knew my husband won't be eating it). Try it and let me know what you think! :)

5 servings, about 3/4 cup each

Active Time: 15 minutes

Total Time: 15 minutes

INGREDIENTS

• 1 12-ounce can (or two 6-ounce cans) chunk light tuna, drained and flaked (see Note)
• 1 cup chopped canned artichoke hearts
• 1/2 cup chopped olives
• 1/3 cup reduced-fat mayonnaise
• 2 teaspoons lemon juice
• 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried

• PREPARATION

  1. Combine tuna, artichokes, olives, mayonnaise, lemon juice and oregano in a medium bowl.

  TIPS & NOTES

  • Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

  NUTRITION

  Per serving: 210 calories; 8 g fat ( 1 g sat , 1 g mono ); 25 mg cholesterol; 12 g carbohydrates; 20 g protein;3 g fiber; 791 mg sodium; 166 mg potassium