Eat What’s in Season – May Vegetable Recipe – Artichoke Tuna Spread

Artichoke Tuna Spread

  • (2) 5oz  can of tuna, fully drained
  • 5 artichoke hearts in vinegar & oil (I use the Kirkland brand 33oz jar from Costco)
  • 1 paprika
  • 1/2 medium size sweet onion
  • about 1/2 stick of celery
  • 1/2 tsp garlic powder
  • 1/2 tsp of oregano or Italian herb mix
  • salt and pepper to taste
  • 1 Tbsp mayonnaise

  • artichoke hearts – drained and chopped
  • paprika, onion, celery – chopped
  • touches – mix the ingredients and let it sit while cooking for flavors to have time to balance out

  1. On medium heat, lightly dry-fry (no oil added) the chopped vegetables for 2~3 minutes with the garlic powder and herb mix.
    The purpose is not to cook the vegetables, but to remove excess moisture from the vegetables to prevent them from making the spread too soggy.
  2. Pour dry-fried vegetables on a dish and spread to let it cool.
  3. Put fully drained tuna and chopped artichoke hearts into a large bowl and mix well with all the ingredients.
  4. Add salt and pepper to your taste while mixing.
Serving Suggestions

  • Serve with ciabatta as sandwich spread
  • Serve with crackers as toppings
  • Serve with sushi rice as sushi topping

See other May vegetable serving suggestions;

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