Tuna and Grilled Artichoke Salad with Olive Aioli

This vibrant salad features grilled artichoke hearts and a medley of fresh greens, tomatoes, and tuna, all tossed together for a satisfying meal. Drizzled with a smooth, tangy olive aioli and garnished with lemon, it offers a delicious balance of smoky, savory, and citrus flavors.

About this Recipe:

Course: Main
Cuisine: Continental
Servings: 2-4
Prep time: 15 minutes
Cook time: 5 minutes

Ingredients:

olive aioli:
1 cup pitted mixed olives
1 cup mayonnaise
1 tablespoon lemon juice
1 garlic clove, peeled
2 tablespoons fresh parsley

1 can (14oz) whole artichoke hearts, drained
1 head radicchio, chopped
2 cup baby lettuce mix (mesclun)
1/2 pint cherry tomatoes, halved
1 4oz can Matiz Bonito del Norte Tuna, drained
lemons for garnish

Instructions:

1. Preheat grill or prep charcoals for a charcoal grill. (Alternatively, you can use a cast iron grill pan for stove top use).
2. Combine olive aioli ingredients (pitted olives, mayonnaise, lemon juice, garlic and parsley) in a food processor and pulse until smooth. Scrape aioli into a sealable container and keep refrigerated until ready to serve.
3. Grill artichoke hearts for 2-3 minutes or until grill marks form. Remove and chill until ready to use.
4. In a large bowl, toss together grilled artichokes, radicchio, baby lettuces, tomatoes and tuna.
5. Portion salad onto plates or bowls, drizzle with aioli and garnish with lemon slices, halves or wedges.

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