Spinach, Artichoke and Tuna Tortellini Salad

Spinach, Artichoke and Tuna Tortellini Salad
  • 4Servings


  • 1 box (10 oz.) organic frozen chopped spinach
  • Salt and pepper
  • 1 pound cheese tortellini
  • 2 tablespoons EVOO
  • 2 tablespoons butter
  • 1 large shallot, finely chopped
  • 3 - 4 cloves garlic, chopped
  • 1 can (14 oz.) quartered artichokes in water, drained
  • Nutmeg
  • 1 can (5 oz.) line-caught tuna, drained and flaked
  • 1 lemon, juiced
  • 2 tablespoons chopped fresh thyme


Defrost the spinach in the microwave, wring it dry and separate the leaves.

Meanwhile, bring a large pot of water to a boil, salt it, add the tortellini and cook according to package directions. Drain and let cool.

In a large skillet, heat the EVOO, 2 turns of the pan, and butter over medium heat. Add the shallot and garlic and cook, stirring, for 2 minutes. Add the artichokes and spinach; season with a little salt and pepper and a hint of freshly grated nutmeg.

Add the tuna and pasta to a bowl. Top with the spinach and artichokes. Dress with the lemon juice and thyme. Serve or refrigerate for later.