New This Month

Tuna Salad

The creme fraiche in this Mediterranean salad can be replaced with mayonnaise.

  • Servings: 4

Photography: Reed Davis

Source: Martha Stewart Living, October 2000


  • 2 six-ounce cans tuna in water, drained
  • 2 six-and-a-half-ounce jars artichoke hearts, drained and chopped into 1/2-inch pieces
  • 1 tablespoon capers
  • 1 tablespoon freshly chopped flat-leaf parsley
  • 6 tablespoons creme fraiche
  • Coarse salt
  • Freshly ground pepper
  • 1 bunch arugula, washed


  1. Place the tuna, artichoke hearts, capers, parsley, and creme fraiche in a medium bowl, and stir to combine.

  2. Season to taste with salt and pepper. Serve on a bed of arugula.

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