RACHAEL RAY'S SPINACH AND ARTICHOKE TUNA SALAD {dr oz show}

By grinder

Ingredients

• 4 (5oz}cans tuna in water, drain, flake
• 1 clove garlic, minced into a paste
• 1 lemon, juice of
• 10 oz. frozen chopped spinach, defrost, wrung dry
• 1 can artichoke hearts in water, diced
• 1/2 small red onion, fine dice
• Salt and pepper
• 1 tablespoon extra virgin olive oil
• 8 hearts of romaine {opt}

Details

Servings 2

Preparation

Step 1

Add tuna to a med-size mixing bowl along with garlic, lemon, spinach, artichoke hearts, red onion, salt and pepper and extra virgin olive oil. Lightly mix to combine while leaving some nice chunks of tuna. Serve on crisp romaine lettuce leaves or on top of a salad. You can also use this tuna salad for a sandwich.