Artichoke Tuna Salad

Hello All! It’s good to be back with a new recipe for you all. Having a baby has slowed my posting down a little but I’m hoping to get back to it now that we’re getting used to this whole being parents thing.

I saw this recipe in a free Allrecipes.com magazine that came with my Better Homes and Gardens. You can see the original here. I thought it sounded interesting but decided to add tuna to mine. I made a few other substitutions as well. I’ve gotten away from buying sour cream because we never use all of it before it goes bad. However, when I need sour cream I typically use plain Greek yogurt instead. It’s been a great replacement and we often use it on the rare baked sweet potato or taco.

I hope you give this recipe a try and let us know what you think.

Artichoke Tuna Salad

Artichoke Tuna Salad

ARTICHOKE TUNA SALAD

1 (14 oz) can artichoke hearts, drained and choppedartichokes

1 (12 oz or 2 of the smaller) can(s) of tuna

1/4 c. mayonnaise

1/4 c. plain Greek yogurt

3 hard boiled eggshard boiled eggs

1tsp curry powder

Salt and ground black pepper to taste

Combine artichoke hearts, tuna, mayonnaise, Greek yogurt, eggs, curry powder and salt and black pepper in a bowl until well mixed. If you like a creamier tuna salad, add a little more Greek yogurt and mayonnaise.

Serve with some fresh raw veggies for a great meal!

The addition of a little cayenne pepper would also be good if you like spicy food.

Here’s another tuna recipe you might like! Thai Inspired Tuna Salad

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1 Comment

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One response to “Artichoke Tuna Salad

  1. Pingback: Artichoke Heart & Garbanzo Bean Salad with a Fresh Poached Egg | Seattle Foodshed

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