Best 2 Tuna Artichoke And Pepper Salad Recipes

Tuna artichoke and pepper salad is a delectable dish that combines the flavors of the sea, earth, and garden. The tender tuna pairs perfectly with the briny artichoke hearts and the sweet roasted peppers, while the tangy dressing adds a refreshing brightness. This salad is perfect for a light lunch or dinner, and it can be easily customized to your liking. Whether you prefer a classic recipe or something more adventurous, there's a tuna artichoke and pepper salad recipe out there for everyone.

Here are our top 2 tried and tested recipes!

TUNA, ARTICHOKE AND PEPPER SALAD

Tuna, Artichoke and Pepper Salad image

Here's a stress-free salad made with Progresso® marinated artichoke hearts, tuna and spinach - a perfect Mediterranean dinner ready in 10 minutes.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

2 jars (6 oz each) Progresso™ marinated artichoke hearts
1/4 cup chopped fresh dill weed
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
2 cups chopped fresh baby spinach leaves
2 cans (5 oz each) albacore tuna in water, drained, flaked
1 jar (12 oz) roasted red bell peppers, drained, chopped
16 whole wheat reduced-fat crackers

Steps:

Drain artichokes, reserving 2 tablespoons marinade. Coarsely chop artichokes.
In large bowl, stir together artichokes, reserved marinade, dill, oil, lemon juice, pepper and garlic. Add spinach, tuna and roasted peppers; toss well. Serve with crackers.

Nutrition Facts : Calories 280, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg

TUNA, ARTICHOKE, AND ROASTED RED PEPPER SALAD

TUNA, ARTICHOKE, AND ROASTED RED PEPPER SALAD image

Categories Salad Pepper Brunch No-Cook

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 (12 oz) jar marinated quartered artichoke hearts
1/4 c. chopped fresh dill
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 garlic cloves minced
2 cups chopped fresh baby spinach
2 5oz cans albacore tuna in water
1 12 oz jar roasted red bell peppers, drained and chopped

Steps:

1. Drain artichokes, reserving 2 tablespoons marinade. Coarsely chop artichokes. Combine artichokes, reserved marinade, dill and next 4 ingredients in a large bowl. Add spinach, tuna, roasted peppers, tossing well.

Tips:

Select the freshest ingredients: High-quality ingredients will make a significant difference in the final dish. Look for bright, crisp vegetables, firm tuna, and a flavorful artichoke hearts.
Don't overcook the tuna: Tuna should be cooked just until it is opaque and flaky. Overcooked tuna will be dry and tough.
Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Feel free to add or substitute your favorites.
Make it your own: This salad is very versatile. You can adjust the ingredients and seasonings to suit your own taste.

Conclusion:

Tuna, artichoke, and pepper salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover vegetables. With its colorful ingredients and flavorful dressing, this salad is sure to please everyone at your table.