Artichoke & Ripe Olive Tuna Salad
1 12-ounce can (or two 6-ounce cans) chunk light tuna, drained and flaked) *See note
1 cup chopped canned artichoke hearts
1/2 cup chopped olives
1/3 cup yogurt, plain unsweetened
2 teaspoons lemon juice
1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
Combine tuna, artichokes, olives, yogurt, lemon juice and oregano in a medium bowl.