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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

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.


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.

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