Artichoke salad on dark plate with fork, two slices of toasted bread, white pan with red trim filled with artichoke salad on wooden table with a grey cloth, viewed from above.
5 from 2 votes

Artichoke Salad

This Artichoke Salad with tuna makes a delicious light lunch with some crusty bread.
Prep Time10 mins
Total Time10 mins
Servings: 2 people as a light meal
Author: Marcellina


  • 400 grams canned artichokes hearts (quartered)
  • 185 grams canned tuna in oil (drained)
  • 1/2 red capsicum (diced (red peppers))
  • 1/2 Lebanese cucumber (halved and sliced)
  • 1/4 red onion (finely sliced)
  • 1/4 cup chopped parsley
  • 10 black olives (deseeded and halved)
  • 2 tablespoon capers
  • fresh ground pepper and salt to taste


  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon Dijon mustard


Make the dressing.

  • Combine oil, vinegar and Dijon mustard in a small bowl. Whisk until combined.

Make the salad

  • Combine all ingredients in a large bowl.
  • Pour over dressing and toss gently to combine.
  • Serve as part of an antipasto or as a light meal with bread.


If you can get your hands on some fresh artichokes by all means you can use them in this salad! I never would because here in my part of the world I have to pay at least $2 per artichoke and then throw away all the tough leaves and other bits. But if you want to just google "how to prepare artichokes". There are some good tutorials around.


Calories: 705kcal | Carbohydrates: 17g | Protein: 30g | Fat: 56g | Saturated Fat: 7g | Cholesterol: 16mg | Sodium: 1643mg | Potassium: 426mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3790IU | Vitamin C: 93.1mg | Calcium: 85mg | Iron: 3.9mg