Name: Mediterranean Tuna and Orzo Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.33 cup Whole wheat orzo; 6 oz Wild-caught tuna in water; 0.5 cup English cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 1 tbsp Kalamata olives; 1 tbsp Feta cheese; 2 tsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley; 1 cup Baby spinach

Nutrition

Per serving

418 calories

Protein: 41g; 37% of calories
Carbs: 29g; 27% of calories
Fat: 17g; 36% of calories

Instructions

Prep 10 min · Cook 10 min

Bring a small pot of salted water to a boil and cook the orzo for 8-9 minutes until al dente.
While the orzo cooks, drain the tuna thoroughly and flake it into a large mixing bowl with a fork.
Dice the cucumber and red onion finely, and halve the cherry tomatoes.
In a small jar or bowl, whisk together the olive oil, lemon juice, sea salt, black pepper, and chopped parsley.
Drain the cooked orzo and rinse under cold water to stop the cooking process and cool it down.
Add the cooled orzo, cucumber, tomatoes, red onion, sliced olives, and crumbled feta to the bowl with the tuna.
Pour the dressing over the salad and toss gently to combine all the vibrant flavors.
Serve the tuna and orzo mixture over a bed of fresh baby spinach.

Nutrition

Ingredients

Instructions

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