Pam's Albacore and Artichoke Sandwich Filling

Pam Ellingson


Just looking through the cabinets tonight to get inspiration and saw that I had 5 or 6 cans of artichoke hearts. I think they multiplied while I wasn't looking. I have been thinking about tuna for over a week, and happened to have some in the same cabinet. Time to make a different kind of tuna salad. This was very good tucked into an Oroweat Pocket Bread with some crispy lettuce. I bet it would make a great tuna melt too.

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6 half pocket sandwiches


15 Min


No-Cook or Other


2 can(s)
albacore tuna packed in water, drained well
1 can(s)
artichoke hearts, canned, heart and tender leaves chopped, discard tough outer leaves
1 or 2
celery stalks, chopped fairly fine
1 Tbsp
onion, finely chopped
1/4 c
bread and butter pickles, about 6 or 8 slices, chopped fine
1/4 to 1/3 c
1 or 2 tsp
fresh lemon juice
salt and pepper to taste

Directions Step-By-Step

Place drained tuna in a medium bowl, break up into nice large pieces and add all other prepared ingredients. Stir together gently to avoid breaking up the tuna too much and making it mushy. Taste and adjust salt and pepper.
Serve as a main dish salad or in a sandwich with crispy lettuce.
I used Oroweat Pocket breads, but you could use tortillas for wraps, nice bread rolls, or even hamburger buns. This would make a good tuna melt on a bun with some American cheese broiled on top.

About this Recipe

Course/Dish: Fish, Tuna Salads, Sandwiches
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy