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Tuna & Artichoke Salad

By: McEvoy Ranch
INGREDIENTS

  • 6 ounces high quality canned tuna - preferably packed in olive oil

  • ½ cup McEvoy Ranch Artichoke Lemon Bruschetta 

  • 1 tablespoon good quality mayonnaise (or your own aioli)

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon fresh dill, chopped

  • 2 tablespoons scallions, minced

  • 1 cup cherry tomatoes, halved

  • ½ cup diced cucumber

  • McEvoy Ranch Lemon Olive Oil to drizzle on top of bread and salad

  • Lettuce of your choice

  • Baguette or bread of your choice

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INGREDIDENTS

  • 6 ounces high quality canned tuna - preferably packed in olive oil

  • ½ cup McEvoy Ranch Artichoke Lemon Bruschetta 

  • 1 tablespoon good quality mayonnaise (or your own aioli)

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon fresh dill, chopped

  • 2 tablespoons scallions, minced

  • 1 cup cherry tomatoes, halved

  • ½ cup diced cucumber

  • McEvoy Ranch Lemon Olive Oil to drizzle on top of bread and salad

  • Lettuce of your choice

  • Baguette or bread of your choice

Here is a simple and refreshing summer supper you can create quickly, with McEvoy Ranch Bruschetta as a helping hand. Feel free to be creative with your add ins! This takes minutes to put together and would be delicious on a salad or for a picnic sandwich.

VISIT THE RANCH

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INSTRUCTIONS

  1. Mix ingredients gently together. Taste for seasoning.

  2. I did not add salt or pepper, but canned tuna varies and you may prefer to add some seasoning.

  3. Other herbs would be delicious in this mix as well - I’m thinking tarragon would be a good choice with these flavors.

Recipe Tags

POPULAR POSTS

CHICKEN LEMONGRASS SKEWER WITH GINGER TURMERIC OLIVE OIL

CROQUETAS DE BACALAO WITH JALAPEÑO OLIVE OIL AIOLI

Thai Lime Shrimp with Green Curry Sauce

Oranges, Olive Oil, and Chocolate

McEvoy Ranch Extra Virgin Olive Oil

Certified Organic

By CCOF

Sustainably Produced

At Our Ranch

Early Harvested

High Polyphenols

Award Winning

Extra Virgin Olive Oil

SHOP OUR OLIVE OILS
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