Mediterranean orzo with tuna, parsley, lemon zest and olive oil
We just finished working with a chef to create ten new tantalizing tuna recipes. Theyre all effortless and so delicious. Heres a sneak peak of one, which I made for lunch today in, just like the recipe says, ten minutes start to finish. Tuna is somehow nostalgic and fresh at the same time it never fails as a fast, filling meal. I look forward to trying and sharing the rest of our new tuna recipes soon!
Mediterranean Orzo with Tuna, Parsley, Lemon Zest and Olive Oil
Cook Time: 0 minutes
Preparation Time: 10 minutes
Yield: 4-8
INGREDIENTS
4 (5 ounce) cans tuna packed in water, drained and flaked
2 cups orzo, cooked
1 clove garlic, minced
1 lemon, zested and juiced
3 tablespoons olive oil
teaspoon dried red pepper flakes
2 tablespoon parsley, finely chopped
Salt and fresh ground black pepper
DIRECTIONS
1) In a 4-quart salad bowl, mix tuna, orzo, garlic, lemon zest and juice. Let rest 5 minutes.
2) Stir in remaining ingredients and season to taste with salt and freshly ground pepper. Serve immediately.
Chefs Tip: For a portable snack, pack into a small serving container and refrigerate. Perfect for a post-workout meal or an afternoon snack. Can be stored for up to five days.
Nutritional Information per Serving
Calories: 451
Total Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Sodium: 483 mg
Potassium: 446 mg
Fiber: 2 g
