Artichoke Tuna Salad

I'm always trying to increase my fish intake, but decent tasting fresh fish is incredibly difficult to get in our area.  The only store that sells consistently good seafood is Earthfare, but the prices are super high.  Since one of my food goals is to eat fish at least once a week, this often means I have to rely on canned tuna a lot.  The problem with canned tuna is that it usually needs massive amounts of mayonnaise to make it taste good.  My personal favorite use of canned tuna is a tuna melt; made with plenty of mayonnaise and vinegar, topped with a bunch of melty, gooey cheese.  Oh, and lots of garlic. Mmmmmm....  However, obviously, this recipe is not diet-friendly.  So I've been playing around with healthier tuna salad recipes, and I finally found a winner!

Artichoke Tuna Salad

Serves 4

INGREDIENTS

12 oz Chunk Light Tuna, in water, drained

1/4 c. Light Mayonnaise

2 tbsp Reduced Fat Sour Cream

1 c. Marinated Artichokes, drained and chopped

3/4 c. Pitted Kalamata Olives, chopped

3 garlic cloves, minced

2 tbsp Lemon Juice

Salt & Pepper, to taste

4 Large Tomatoes, cut in half and hollowed-out

DIRECTIONS

1. In a medium size bowl, mix together mayonnaise, sour cream, garlic, and lemon juice.  

2. Stir in the tuna, olives, and artichokes. Salt and pepper to taste.

3. Stuff the tuna salad in the hollowed-out tomatoes (or serve on bread)

NUTRITIONAL INFORMATION

Serving Size: 2 Stuffed Tomato Halves

Calories: 316

Carbs: 15

Fat: 23

Protein: 17