Tuna, Artichoke and Pineapple Salad

Ingredients

• Artichoke1/2 cup (75 g)
• Pineapple1/2 cup (85 g)
• Lettuce1 cup (35 g)
• Tomato1/2 count (65 g)
• Olive Oil1/2 tablespoon (5 ml)
• Vinegar1 tablespoon (10 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you can use canned artichokes or you can cook them in the microwave for 7 minutes over maximum temperature.

2. 2

   Step 2

   You can also boil the artichokes in a pot with water and a pinch of salt for 6 minutes.

3. 3

   Step 3

   Drain the tuna and put in a bowl with the chopped artichokes.

4. 4

   Step 4

   Season with olive oil and vinegar. Add salt and pepper to taste and mix well.

5. 5

   Step 5

   Peel the pineapple and slice or dice.

6. 6

   Step 6

   Then cut the lettuce leaves and chop the tomato. Add salt and pepper.

7. 7

   Step 7

   Put all the ingredients of the salad on a plate.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna, Artichoke and Pineapple Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.