Thank you Wild Selections® for sponsoring this post. For a more sustainable meal, be sure to check out Wild Selections® premium seafood — it’s always healthy, always Marine Stewardship Council certified, and always delicious!
Beyond the impressive presentation you’ll find that these Tuna Stuffed Grilled Artichokes takes artichokes to the next level with a smoky char and a tangy and spicy tuna salad.
Not all canned seafood are made equally. Choose premium seafood from Wild Selections® by clicking on the tag in image above.
Now that you’ve recently mastered trimming artichokes, it’s time to apply those new skills. Instead of serving steamed artichokes with a dipping sauce, I decided to grill them and then stuff them with something that artichokes can be dipped in.
Grilling artichokes begins with steaming them. This is so that the artichokes will actually cook. Grilling them alone won’t fully cook the artichokes, so the steaming step is necessary.
To grill the artichokes, simply place the cooked artichokes cut side down onto a hot grill or grill pan and allow the beautiful char marks to form.
Taking the extra step to grill the artichokes imparts a smoky flavor (if done on a charcoal grill) and leaves nice char marks for an effective presentation. It’s the details that make all the difference!
To stuff the artichokes, I made a grown-up tuna salad. This tuna salad goes beyond the regular and arguably bland tuna, mayo, and celery combination that you may have had growing up.
This grown-up version is anything but bland. Rather, it’s everything the kid-friendly version isn’t – tangy, spicy, and full of flavor.
The tanginess comes from cream cheese and fresh lemon juice. The spicy kick comes from a bit of cayenne pepper and extra flavor is added from fresh herbs and other “adult” ingredients like Dijon mustard and capers.
Being a tuna salad, the kind of tuna you use is very important. I like to use Wild Selections® Solid White Albacore Tuna in Water. I choose the Wild Selections® brand because I can feel good about where the tuna comes from.
When choosing fresh seafood, I always choose wild-caught, so why not have the same mentality for canned seafood? Wild Selections® products are not only wild-caught, but they have a traceability system in place to track exactly which ocean the seafood came from!
For sustainability purposes, Wild Selections® only sources their seafood from areas that have been certified to the Marine Stewardship Council Standard, ensuring that the area is not only plentiful in fish, but also stocked with healthy fish.
And, to ensure that there will be healthy oceans in the future, Wild Selections® donates $0.13 from every can sold to the World Wildlife Fund, up to $1 million dollars per year. By doing so, Wild Selections® helps to protect marine life and expand sustainable fishing practices.
How many canned seafood brands can say all that?
These Tuna Stuffed Grilled Artichokes not only make for an impressive presentation, but they make for a filling lunch or dinner during the warm Spring and Summer months!
We like to dip the cooked artichokes in the tuna salad and then polish off any unused salad with some crostini.
If you follow the recipe that follows exactly, you’ll have enough tuna salad to stuff sixteen artichoke halves. BUT if you halve the artichoke amount to just eight artichoke halves, you’ll have enough salad leftover for two tuna salad sandwiches the next day!
Tuna Stuffed Grilled Artichokes
Ingredients
- 4 ounces cream cheese softened
- 1 cup mayonaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chopped fresh dill
- 1 tablespoon capers, drained
- 1 large shallot, finely chopped
- 2 cans Wild Selections Solid White Albacore Tuna in Water, drained and flaked
- Salt & pepper to taste
- 8 artichokes
- Non-stick cooking spray
Instructions
- In a medium bowl, stir together the cream cheese, mayonaise, and lemon juice until smooth.
- Add the mustard, cayenne, dill, capers and shallot. Stir until evenly distributed.
- Gently stir in the tuna, trying not to break up the large flakes. Season with salt and pepper to taste.
- Cover the bowl with plastic wrap and keep refrigerated while preparing the artichokes.
- Peel and steam artichokes according to these directions. Spray the grates of a grill or grill pan with non-stick cooking spray. Heat on high. Once hot, place the steamed artichokes, cut side down, on the grates and leave undisturbed for 3 to 5 minutes, until dark grill marks appear. Transfer the artichokes to a large baking sheet.
- Remove the tuna salad from the refrigerator and divide evenly among the artichoke wells. Serve immediately.
Inspired by Lively Table.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
You are so right! It makes such a difference when you buy quality canned seafood!
LOVE Wild Selections Tuna – it’s so wonderful! Thanks for the great recipe!!
This looks so delicious. I always look out for recipes for Artichokes, and this perfect for a family meal.
This recipe looks simple enough to make but perfect to wow guests. Can’t wait to make this the next we entertain!
Oh, I would LOVE to try this! Those grill marks on the artichokes look SOO appealing.
LOVE Wild Selections — and love knowing about the MSC blue fish label — makes identifying the best seafood to buy so easy! These artichokes look amazing!
What a delicious idea for lunch! Such a great quality of tuna from Wild Selection!
This looks fancy! I’ve never tried putting cream cheese in tuna salad, but I’m intrigued!
It adds a nice tang :) I hope you get a chance to try it!