Rachael Ray's Spinach and Artichoke Tuna Salad

Added to Recipes on Fri 05/06/2011


Makes 2 serving

4 (5 oz) cans tuna in water, drained and flaked

1 clove garlic, minced into a paste

Juice of 1 lemon

1 (10 oz) box of frozen chopped spinach, defrosted and wrung dry

1 (14 oz) can artichoke hearts in water, diced

1/2 small red onion, finely diced

Salt and pepper

1 tbsp extra virgin olive oil

8 hearts of romaine (optional)



Add the tuna to a medium-size mixing bowl along with the garlic, lemon, spinach, artichoke hearts, red onion, salt and pepper and extra virgin olive oil. Lightly mix to combine while leaving some nice chunks of tuna. Serve on crisp romaine lettuce leaves or on top of a salad. You can also use this tuna salad for a sandwich.


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