Perky Tuna Salad

I can't claim this recipe, I found it from a bridal shower some time ago and loved it. Scoop it on top of a bed of lettuce with wheat pita wedges or spread on a french baguette. It is a favorite snack or just as light lunch.

• 1 12-oz can chunk light tuna in water (or two 6-ounce cans), drained.
• 1 16-oz can artichoke hearts, drained and chopped
• 1/4 c chopped black Kalamata olives
• 1/4 chopped red bell pepper
• 1/3 c reduced-fat mayonnaise
• 2 teaspoons lemon juice
• 1 1/2 tsp chopped fresh oregano, or 1/2 teaspoon dried

1. Combine tuna, artichoke hearts, olives, red pepper, mayonnaise, lemon juice and oregano in a bowl.
2. Serve immediately on a bed of lettuce.

Serves 5

Note: Chunk light tuna (which comes from the smaller skipjack or yellowfin) has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week. Up to 12 ounces of canned light tuna is considered safe.

As a precaution however, I like to use canned chicken.