Spinach, Artichoke and Tuna Tortellini Salad

Savor the flavors of spinach and artichokes tossed with cheese tortellini, tuna and a lemon and EVOO dressing.


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


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 the package directions. Drain and let cool.

In a large skillet, heat the EVOO, two 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.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to

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