Not Your Momma's Tuna Salad

Maybe it's the winter blues that have me dreaming of the ocean, but lately topping the list of things I'm craving is everything and anything seafood.

Sure there are many ways to get your fix but this tuna salad will also satisfy the lazy cook in all of us.

Keep this low fat by using artichokes and olives that are stored in water and vinegar or add some extra flavor by opting for marinated versions but either way keep the fennel slices as thin as possible to match the light greens.


The end result is a perfect mix of salty, sweet, and seafood goodness that's far from the mayo mess you're used to and spot on for a lazy, late afternoon lunch.


Enjoy!

Lemony Greens with Tuna, Artichokes, Fennel, and Olives

Ingredients

• 10 garlic stuffed green olives
• 6 artichoke hearts, in water or oil
• 1/2 sm. bulb of fennel, very thinly sliced
• 1 can of tuna, brand of preference
• 1 T oil or mayo
• 2-3 large handfuls of mixed greens
• 1 lemon, juiced
• black pepper, to garnish

Combine

1. Quarter the olives and break apart the artichokes.
2. Toss the tuna in just enough oil or mayo so it is barely coated to keep it from drying.
3. Toss the mixed greens in lemon juice.
4. Toss all ingredients together.
5. Garnish with freshly cracked black pepper and enjoy!

Note: This can be packed for lunch on-the-go but be sure to keep the tuna separate so the flavors don't over-mix.