Simple & Satisfying Tuna Salad

Ready for a simple recipe solution? Make this recipe one time at the start of your week and enjoy it for lunches, dinners, or as a snack all week long!

Servings: 4

Ingredients

5 cans (5-oz. each) chunk light tuna, packed in water, drained

3 cups artichoke hearts, packed in water, drained, chopped

1 cup chopped red bell peppers (approx. 1¼ medium)

40 medium black olives, chopped (approx. 1 cup)

1 Tbsp. + 1 tsp. olive oil or avocado based mayo

2 tsp. fresh lemon juice

1½ tsp. chopped fresh oregano

¼ tsp. ground black pepper

4 large Boston (or Bibb) lettuce leaves

Instructions

Combine tuna, artichoke hearts, bell peppers, olives, mayonnaise, lemon juice, oregano, and pepper in a medium bowl; mix well. Place a leaf of lettuce on each of four serving plates; top evenly with tuna salad. Serve immediately or store in an airtight container for up to 4 days.

Container Equivalents: 1 Green, 1 Red, 1 Orange, 1 tsp.

2B Mindset Plate It! Add an FFC for a full plate lunch.

Tuna salad possibilities are endless! How could you make this recipe your own? You could also put a scoop of tuna salad on sliced cucumber for extra crunch!