NUTRITION

SERVINGS

INGREDIENTS

0.33 cup dry orzo pasta

6 oz canned tuna in water

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

4 whole kalamata olives

1 tbsp feta cheese

2 tbsp red onion

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the orzo pasta according to the package instructions until it is tender.

• 2

  Drain the canned tuna thoroughly and place it in a large bowl, using a fork to break it into small, flaky pieces.

• 3

  Dice the cucumber and red onion, halve the cherry tomatoes, and slice the kalamata olives into small rounds.

• 4

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper.

• 5

  Drain the cooked orzo and rinse it under cold water to cool it down before adding it to the bowl with the tuna.

• 6

  Add the diced cucumber, onion, tomatoes, olives, and fresh parsley to the bowl and toss everything together.

• 7

  Pour the lemon dressing over the salad and stir well to ensure every ingredient is coated in the bright flavors.

• 8

  Top the salad with the crumbled feta cheese and serve immediately or store in the refrigerator for later.