Artichoke & Sun-Dried Tomato Tuna Salad

Ingredients

• 12-ounce can albacore tuna in water, drained
• 1-1/2 cups marinated artichoke hearts, drained (reserve the marinade)
• 1/4 to 1/3 cup chopped sun-dried tomatoes packed in olive oil, undrained
• 1-1/2 tablespoons finely chopped fresh basil or 1-1/2 teaspoons dried
• 1/4 teaspoon coarsely ground black pepper

Directions

1. Place the tuna, artichoke hearts, sun-dried tomatoes, basil, and pepper in a medium-sized bowl. Add a couple of tablespoons of the reserved artichoke marinade and toss to mix well. Add a little more marinade if the mixture seems too dry.
2. Serve immediately or cover and chill until ready to serve. If desired, serve on a bed of fresh salad greens, in whole-wheat pita pockets, or whole-wheat wraps lined with mixed salad greens.

Recipe Yield: Yield: 4 servings`` Serving Size: 3/4 cup

Source: The Complete Diabetes Prevention Plan
Book Title: The Complete Diabetes Prevention Plan

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