Artichoke & Ripe Olive Tuna Salad



1 12-ounce can (or two 6-ounce cans) chunk light tuna, drained and flaked
1 cup chopped canned artichoke hearts
1/2 cup chopped California Ripe Olives
1/3 cup reduced-fat mayonnaise
2 teaspoons lemon juice
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried

1. Combine tuna, artichokes, olives, mayonnaise, lemon juice and oregano in a medium bowl. Can be served as a sandwich filling or as a salad with lettuce and tomatoes.

Yield: 5 servings

NUTRITION INFORMATION: Per serving: 210 calories; 8 g fat (1 g sat, 1 g mono); 25 mg cholesterol; 12 g carbohydrate; 20 g protein; 3 g fiber; 791 mg sodium; 166 mg potassium.