Tuna Artichoke Salad Calories

A lemon-and-olive-oil dressing is a natural match for tuna artichoke salad because it brightens the rich fish and tender artichokes. Add Dijon mustard or capers for extra sharpness, and taste before adding salt if your tuna is salted.

Yes, canned artichoke hearts work well in tuna artichoke salad and save preparation time. Drain them thoroughly and rinse if they taste strongly of brine, then pat dry so their liquid does not dilute the dressing.

For tuna artichoke salad, trim fresh artichokes down to the tender hearts, remove any tough or fuzzy parts, and cook the hearts until tender. Rub or soak cut surfaces with lemon to slow browning, then cool and drain them before mixing.

Either works in tuna artichoke salad. Tuna packed in water gives a lighter, cleaner flavor, while oil-packed tuna tastes richer; drain oil-packed tuna well and use less olive oil in the dressing.

Yes, cooked pasta turns tuna artichoke salad into a more filling pasta salad. Use short shapes that hold the dressing, cool the pasta before mixing, and add extra lemon or olive oil because pasta absorbs moisture.

Serve tuna artichoke salad with crusty bread, soup, or grilled vegetables for a simple meal. It also works as a sandwich filling or a topping for leafy greens, but drain the salad well before adding it to bread.

Yes, you can assemble tuna artichoke salad a few hours ahead and keep it covered in the refrigerator. For the freshest texture, add delicate herbs and leafy greens just before serving, and stir the dressing through again.

Tuna artichoke salad is best eaten within one day when stored covered in the refrigerator. Do not leave it at room temperature for an extended period, and discard it if it has an unusual smell or appearance.

Drain the tuna and artichokes thoroughly before mixing tuna artichoke salad. If using marinated artichokes, blot away excess oil or brine, and add the dressing gradually; watery ingredients can otherwise thin the sauce and soften the salad.