Recipe: Tuna and Tortellini Salad

Tuna and Tortellini Salad

1 (6-ounce) can tuna in water
3 tablespoons lemon juice, divided
1 (12-ounce) jar marinated artichoke hearts, quartered
2 tablespoons chopped fresh parsley
1 (9-ounce) package refrigerated cheese or spinach tortellini
1 (2-1/2 ounce) can sliced black olives, drained

Open can, discard lid. Hold a small wire mesh strainer or colander over an empty sink; dump can of tuna into strainer, hold over sink until all of the liquid has drained. (To be sure all of the liquid has drained, gently press on tuna in strainer with the back of a spoon.) Place tuna in a bowl; separate into bite-size pieces with a fork. Sprinkle with 1 Tablespoon lemon juice; toss gently.

Drain liquid from artichoke hearts, reserving hearts. Whisk 2 Tablespoons lemon juice and parsley into liquid; set aside.

Cook tortellini according to package directions. Drain in colander, rinse with cold water; drain thoroughly.

Combine tortellini, olives, tuna and artichoke hearts in serving bowl. Add enough lemon dressing to coat ingredients. Toss gently; cover and chill.

Makes 4-6 Servings
Source: US Tuna Foundation